Recipe and image courtesy of Waitrose & Partners.
Tiger Prawn, Avocado And Harissa Mayo Tacos. Hello friends. Are you planning a family New Years Eve Party? We are. Just for us but there is 6 of us so plenty of food to make up.
Also are you looking for some nibbles and party food recipe ideas? Tiger Prawn, Avocado And Harissa Mayo Tacos anyone?
How To Make Tiger Prawn, Avocado And Harissa Mayo Tacos:
Preparation time: 20 minutes, plus marinating
Cooking time: 10 minutes
Total time: 30 minutes, plus marinating
Serves: 8 (2 tacos per person)
32 raw tiger prawns, peeled
3 garlic cloves, crushed
1½ tbsp harissa
8 large corn or flour tortillas
vegetable oil, for frying
1 little gem lettuce
1 avocado, thinly sliced
small handful coriander leaves
1 lime, cut into wedges, to serve
1. Firstly, put the prawns into a bowl with the garlic and 1 tbsp harissa; season and set aside. Cut triangles (about 7cm diameter) or discs (with a 9cm cookie cutter or by cutting around an upturned mug) out of the tortillas. (The remaining tortilla pieces can be fried and seasoned to make tortilla chips).
2. Pour vegetable oil into a medium pan until it comes 1cm up the sides, and set over a medium heat. Once hot, add 3 or 4 cut tortillas at a time and fry for about 1 minute, turning over halfway through, until lightly golden. Remove and put on a piece of kitchen paper to drain, then immediately transfer to a wire rack, sprinkle with a little salt and allow to cool and crisp up. Repeat with the remaining triangles or discs.
3. Clean out the pan with kitchen paper and return to the heat. Add the prawns; stir-fry for 2-3 minutes until just cooked through. Set aside. Mix the remaining ½ tbsp harissa with the mayonnaise. To serve, place a small leaf of little gem lettuce on top of each of the tortillas. Dollop on some harissa
Tiger Prawn, Avocado And Harissa Mayo Tacos:
So what do you think about these Tiger Prawn, Avocado And Harissa Mayo Tacos? Do you fancy making some? Because I do! So tasty!!
Updated post. First published here: 21st December 2018. Recipe and image courtesy of Waitrose & Partners.
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