Spicy Prawn & Chorizo Tacos
2 avocados, peeled & pitted
½ lime, juiced
½ tsp salt
2 chorizo sausages, sliced
750g peeled & deveined raw prawns
12 white corn tortillas, warmed
Smoked paprika, for dusting
Sea salt & black pepper
Salsa
1 cup fresh coriander leaves, plus extra to serve
1 clove garlic
1 long green chilli, deseeded & chopped
¼ cup (60ml) olive oil
1 tbs lime juice
To make salsa, add all ingredients to a small blender and pulse until combined. Season with salt and pepper and set aside.
Place the avocado, lime juice and salt in a small food processor. Blend until smooth and creamy. Set aside.
Heat teppanyaki plate or large non-stick frypan over medium-high heat. Add chorizo and cook for 2-3 minutes, turning, until crisp. Use a slotted spoon to transfer chorizo to a plate and return frypan to heat, leaving chorizo fat in the pan. Season prawns with salt and pepper and add to frypan. Cook the prawns in batches to not overcrowd the pan, for 3-4 minutes, turning, until cooked.
To serve, spread some avocado onto a tortilla, arrange prawns and chorizo over avocado and dust with smoked paprika. Spoon over salsa and top with extra coriander.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
