Prawn, bacon & corn tacos
Summery fresh taco recipe with prawns, bacon and corn topped with the light lime and jalapeno cream
Servings: 8 serves
Calories: 400kcal
Cost: 20
Equipment
- Frying pan
- Chopping board
- Knife
- Bowl
Ingredients
- 8 tortillas, store bought or fresh
- 1/2 bunch corriander
- 1/2 cup salted ricotta, or strong hard cheese
Lime & Jalapeno Cream
- 2 Jalapenos
- 2 limes, zested, segmented and chopped
- 125 g sour cream
- 1/2 bunch taragon
- salt & pepper
Prawn, bacon & corn topping
- 2 tbsp olive oil
- 100 g bacon
- 2 corn cobs, kernels removed
- 1/2 bunch spring onions
- 1 clove garlic
- 200 g peeled and deveined raw tiger prawns, cut into 1.5 cm pieces
Instructions
Lime & Jalapeno cream
- Mix all the ingredients together in a bowl
Prawn, bacon & corn topping
- Heat a large non-stick frying pan over high heat, add 1 tablespoon of olive oil and the bacon, and fry, stirring, until crispy and golden. Set aside on paper towel to drain. Add the corn to the pan and cook for 1–2 minutes until tender. Transfer to a small bowl and set aside to cool.
- Wipe the pan clean, then add the remaining 1 tablespoon olive oil together with the spring onions, garlic and prawns and fry over medium–high heat for 2 minutes, or until the prawns are just cooked and pink. Stir in the herbs and bacon, then season to taste with salt and set aside in the pan to keep warm.
Assembling the tacos
- Heat a medium non-stick frying pan over high heat. Lightly spray with oil and briefly fry the tortillas to warm them. Stack the tortillas, wrap them in a warm damp tea towel and set aside to keep warm.
- To serve, place the tortillas on serving plates and top with the prawn mix and generous spoonfuls of the crema. Scatter over the corn kernels, and coriander leaves and sprinkle over the salted ricotta and chilli powder to garnish. Serve immediately with the rest of the crema on the side.