Frozen prawns are a great standby; they’re cheaper than fresh and cook from frozen in minutes.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
410
Ingredients
For the tacos
1 Tbsp. vegetable oil
1 red onion, finely sliced
2 garlic cloves, crushed
2 Tbsp. smoked paprika (sweet or hot)
2 tsp. light brown soft sugar
300 g frozen raw peeled prawns
150 g sweetcorn, tinned or frozen
8 -12 mini soft tortilla wraps, warmed
For the avocado crema
1 ripe avocado, halved and destoned
Juice 1 lime, plus extra wedges to serve
1 garlic clove, crushed
2 Tbsp. soured cream
Small handful coriander, plus extra leaves to serve
Directions
Step 1For the tacos, heat the oil in a large frying pan over medium heat and cook the onion and a large pinch of salt for 5min, until starting to soften.
Step 2Meanwhile, make the avocado crema. Scoop the flesh from the avocado into a bowl and add the remaining ingredients and some seasoning. Whizz with a stick blender until smooth (or finely chop the coriander and thoroughly mash all ingredients together with a fork). Set aside.
Step 3Add the garlic, smoked paprika and sugar to the onion pan and fry for 2min. Stir in the prawns, increase heat to medium-high and cook for 5min, stirring frequently, until the prawns are opaque and cooked through. Add the sweetcorn and cook to heat through.
Step 4Serve the prawn mixture with the warmed tortilla wraps, avocado crema and extra coriander, if you like.
GH TIP:
To make this dish even easier you could swap the avocado crema for a smooth shop-bought guacamole.
Try using frozen Quorn pieces instead of the prawns, if you want to make this veggie.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
