These are a summery delicious time and exactly the kind of food I’m craving at the moment. The sweet and spicy salsa is the perfect punchy combo to go with the juicy golden prawns.

I love adding some chipotle Mayo to serve, for that smoky creaminess. The chunky fresh salsa, crispy prawns and creamy Mayo is such a delightful bite. I don’t bother even adding cabbage or lettuce to the tacos but you could totally serve a quick slaw on the side for some extra serves of vegetables.

Or have as is for a light dinner on a hot night!

Serves 4

Ingredients

12 corn tortillas

500g shelled prawns, remove tails

1/2 cup gluten free flour

2 tsp paprika

1 tsp cumin

1 tsp celery salt

1/2 tsp dried oregano

Olive oil to cook

Salsa

1.5 cobs of corn

1 avocado, in 1cm dice

1 lebanese cucumber, in 1 cm dice

3 Tbs spring onion or red onion, finely chopped

1/4 cup roughly chopped coriander

salt and pepper to taste

1 deseeded jalapeneo, diced

juice and zest of 1 lime

Chipotle mayo to serve. (you can add chipotle sauce to mayo or yoghurt to taste to make this)

More lime to serve

Directions

Clean prawn by cutting down their backs and removing the vein. Remove the tails.

Mix together the flour and spices. Set aside.

Place a pan on medium heat add add the corn, on the cob. Cook, turning every few minutes, until it’s bright yellow with some charred spots. You can leave the husk on or remove it to do this. Remove from the pan. Once it’s cool enough to handle slice the kernels from the cob and put in a bowl.

Add the other salsa ingredients to this bowl and toss. Set aside.

Meanwhile place two pans on medium high heat. One will be for warming the tortillas and one for the prawns. Start the tortillas first (you can use both pans to do this at the start. Just heat the tortillas on each side until pliable and place in a tea towel to keep warm. When you have 3 tortillas left start the prawns.

Pour enough olive oil in your hot pan to just coat it. Dip each prawn in the flour mix, just enough to lightly coat and add to the hot pan. Once you have a pan full you can start turning them. They only need 1-2 minutes each side. or just cook until golden. You can do this in batches.

To build tacos. Place the salsa on the tortilla, add 3 prawns and then dot with chipotle mayo and hot sauce (if you like!).

HH. x