Prawn taco & Spicy Avo Cream recipe

If you are fan of prawns and avocados check out a recipe, thanks to The Collective.

STRAIGHT UP SPICY AVO CREAM

INGREDIENTS

• 1 cup of Collective Straight Up yoghurt zest and juice of 1 lime
• 2 x avocado
• 1 x jalapeno chilli
• 1/2 cup of coriander good shake of Lucky Taco hot sauce salt ‘n pepper to taste

METHOD

1. Put everything in a food processor (or stick blender) and blitz until smooth, adjust seasoning and hot sauce according to taste.

THE LUCKY TACO’S SPICY PRAWN TACO

INGREDIENTS

Spicy Prawn Taco:

• 30 x raw tiger prawns (de-tailed)
• 1 x small can chipotle peppers in
• Adobo sauce (finely chopped)
• 1 x small white onion (finely sliced into 1/2 moons) red cabbage edible flowers (optional)
• hot sauce (optional, The Lucky Taco’s hot sauces; Halanero; fiery, Jalapeno; medium, Chipotle; smokey)
• 6 x tortillas (to serve)
• Straight Up Spicy Avo Cream (to serve)

Mojo de Ajo ingredients: (6 tablespoons required)

• 4 heads of garlic
• 3 cups fruity olive oil
• 1/2 cup citrus
• 2 tsp chilli flakes salt to taste

Pico de Gallo:

• 1 white onion
• 1 jalapeño
• 4 large tomatoes
• 4 cloves garlic
• lime juice coriander
• salt ‘n pepper to taste

METHOD

Mojo de Ajo:

1. Pre-heat oven to 150 oC. Remove the papery skins from each clove of garlic, chop roughly.
2. Pour a good drizzle of olive oil into a baking tray and add the garlic.
3. Bake for 15 minutes or until the garlic starts to turn a light golden brown (the house will smell amazing) but be careful to not over-bake the garlic as this will make it taste bitter.
4. At the 15 minute mark add the citrus juice, chilli flakes and salt and return to the oven for a further 5 minutes cooking time.

Once the Mojo de Ajo is done, remove from the oven and leave to cool before pouring into a jar. The Mojo de Ajo will keep well in sealed jar for around 3 months.

Pico de Gallo:

1. Slice everything finely and mix together. Season according to your taste.

Spicy Prawn Taco:

1. Get a skillet or pan super hot.
2. Mix your prawns with the Mojo de Ajo, onion and chipotle peppers.
3. Sauté together for a few minutes until the prawns turn pink. Take off the heat.
4. In another pan (also super hot) place your tortilla.
5. After about 10 seconds flip it and wait to see the tortilla start to puff up, this means it’s ready.

To compile a taco:

1. Apply a good smear of Collective Straight Up spicy avo cream down the tortilla.
2. Add 5 cooked prawns.
3. Add some Pico de Gallo, a bit of red cabbage, a shake of hot sauce, a sprinkling of coriander and finish with a good squeeze of lime.  Roll it up and enjoy!

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