Name: Smoky orange prawn tacos
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 20 uncooked peeled small king prawns; 1 teaspoon smoked paprika; 1 clove garlic, crushed; 2 teaspoon fresh orange juice cooking-oil spray; 4 white corn tortillas; 2 tablespoon light sour cream; 1 trimmed corn cob; 1 tomato, cut into wedges; 1 orange, cut into segments; 1/2 red onion, cut into wedges; 2 tablespoon pickled jalapeño chillies; 1/4 cup loosely packed fresh coriander leaves (cilantro); 2 teaspoon lime juice

Smoky orange prawn tacos

You can use lime in place of the oranges here if you prefer. For a bit more of a 'kick', serve with 1 tablespoon of your favourite hot chilli sauce.

Ingredients

20 uncooked peeled small king prawns

1 teaspoon smoked paprika

1 clove garlic, crushed

2 teaspoon fresh orange juice cooking-oil spray

4 white corn tortillas

2 tablespoon light sour cream

1 trimmed corn cob

1 tomato, cut into wedges

1 orange, cut into segments

1/2 red onion, cut into wedges

2 tablespoon pickled jalapeño chillies

1/4 cup loosely packed fresh coriander leaves (cilantro)

2 teaspoon lime juice

Method

1.Place prawns, paprika, garlic and juice in a large bowl; mix to combine, season. Thread onto 20 bamboo skewers.

2.Make corn salsa. Cook corn on a heated grill plate (or grill or barbecue) for 10 minutes, turning occasionally. When cool enough to handle, use a sharp knife to remove the kernels from the cob. Combine corn in a medium bowl with remaining ingredients. Season to taste.

3.Lightly spray a heated grill plate (or barbecue or grill) with oil; cook prawns for 3 minutes or until just changed in colour.

4.Cook tortillas on a grill plate for 30 seconds each side. Fill tortillas with prawns and salsa; top with sour cream. Accompany with lime wedges, if you like.

Pickled jalapeños chillies can be found in the pickled vegetable or Mexican section of supermarkets.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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