BBQ Chipotle Prawn Tacos with Salsa & Aioli

BBQ Chipotle Prawn Tacos with Salsa & Aioli

Ring in summer with this mouth-watering recipe.
Servings 4
Cook Time 30 mins

Ingredients

Salsa

  • 1 capsicum, finely diced
  • 1 tomato, finely diced
  • drizzle of olive oil 
  • ½ Tbsp white wine vinegar 

Prawns

  • 600g prawns, defrosted
  • Smoky Mexican spices see recipe below
  • drizzle of olive oil 
  • 250g frozen corn

To serve

  • 1 lettuce, shredded
  • 12 pack tortillas
  • 3 Tbsp chipotle sauce
  • 3 Tbsp aioli
  • 2 Tbsp spicy pepitas (or toasted pumpkin seeds)

Instructions

  • Preheat BBQ hot plate to medium. 
  • Prep capsicum and tomato and add to a medium bowl along with oil and vinegar. Season to taste with salt and pepper. Prep lettuce and set aside. 
  • Pat prawns dry, season with salt and pepper and toss with smoky Mexican spices and oil. Cook on BBQ hot plate for 2-3 minutes each side or until cooked through. Add corn to prawns and cook for a further 2 minutes until tender. Alternatively, cook prawns and corn in a fry-pan on high heat. Season to taste with salt and pepper. 
  • Cook wraps on hot plate for about 1 minute each side until heated. Alternatively wrap stack of tortillas in a damp tea towel and heat in microwave for 1-2 minutes, until warm. 
  • Serve tortillas filled with lettuce, prawns and corn, salsa, pepitas, chipotle sauce and aioli. 

Notes

Smoky Mexican Spices:
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 tsp oregano
Pinch of chilli powder
Pinch of garlic powder
Calories: 693kcal

Meet the Chef

Gemma ‘Mint’

Say hello to Gemma ‘Mint’ our Development Kitchen Manager. She’s all the way from the sunny Hawkes Bay and is the brain behind many of our new bags. She’s a lover of Hawkes Bay apples and golden peaches, having grown up in the region, it takes her right back to her childhood. However, her favourite foods are dumplings and freshly baked bread. Gemma loves how she gets to be involved in all the new projects in her role and how we’re constantly creating and evolving with our foodies.

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