Garlic and chilli lifted with lime juice and prawns!
If you can’t find hard taco shells, you can make some from tortillas, but there is a risk they’ll break when you take them off the rack. They’re still useable and tasty, but they don’t look as impressive.
Makes 8 tacos
Ingredients
3 red peppers (chopped into bite size pieces)
2 medium size onions (sliced or diced)
1 stick of celery (1cm slices)
200g raw king prawns (if using cooked, add at end to warm through)
1tbsp Extra Virgin Rapeseed Oil with Garlic
Fajita seasoning
2tbsp lime juice
8 hard shell tacos (or 4 tortillas, small is best)
Vampire Relish
Chilli & Lime Mayonnaise (optional)
Fresh corriander, optional (chopped)
Instructions:
If using tortillas:
- Cut tortillas in half and drape them over the rack in the oven so they form taco shapes.
- Bake at 160 fan for 8-10 mins or until they’d crisp and hold their shape, but before they darken. Turn off the oven and leave them in there to keep warm.
Filling:
- Heat the garlic oil in a large pan over a low heat. Then add the onions and cook until soft and sweet. You can chop your veg while the onions cook.
- Once the onions are soft and sweet, add the peppers and celery and bring the heat to medium.
- Season with a little fajita spice, stir and taste. Add more as needed, but remember you will add more chilli with the Vampire Relish.
- Once the veg is cooked but still has some crunch, add the prawns and cook until the prawns are pink and opaque.
- Turn off the heat, stir in some lime juice and taste. Add more lime juice if desired.
- To assemble your taco, simply layer the prawns and veg in the taco shell, then Vampire Relish, Chilli Lime Mayo or sour cream if using, and coriander if using. Enjoy!