We didn’t have much in the way of authentic Mexican food on our Cancun holiday last year. But they did serve really good fish tacos at the seaside restaurant – I think it is all I ate for lunch for about five days in a row… I have been making seafood tacos at home regularly ever since and I love them. You literally cannot say anything bad about tacos. Just try! They are so quick, so easy, so freaking tasty and you can customise them to your heart’s content. Kids love them too – any food you can assemble yourself at the table is always a winner with children. The messier the better.
You know what I else I love? Baxter’s Deli Toppers. I got sent a big box full of their (brand new!) Spicy Slaw, Red Slaw, Red Onion and Jalapenos to try out and I am not exaggerating when I say that we have nearly finished the lot of them in about two weeks. I have been adding the Red Slaw to my baked sweet potato lunches and the the Spicy Slaw to liven up egg or tuna salads. Stay tuned for more deli topper recipe ideas on the blog.
When it comes to tacos you can use whatever fillings you like so my recipe below is merely a suggestion. I love fried breaded prawns as they cook in just minutes – you could also skip the coating and simply panfry them. Layer your tortillas with the guacamole, shredded lettuce, the prawns, some finely chopped tomatoes and onion and top with a generous spoonful of Baxters Spicy Slaw. Don’t forget the extra limes on the side and may I suggest serving some Bad Ideas with these?
Shrimp Tacos with Guacamole and Spicy Slaw
2 large ripe avocados (or see notes below how to speedily ripen avocados)
1 green tomato, seeds removed
1 small shallot, peeled and roughly chopped
2 tbsp fresh coriander (cilantro)
1 garlic clove, peeled
half green chilli (jalapeño), seeds removed, roughly chopped
juice of 1 lime
a little salt and white pepper, to taste
For the prawns
400g | 14oz raw king prawns (shrimp), thawed if frozen
2 large eggs, lightly beaten
about 100g | 3.5oz panko breadcrumbs, or more, as needed
about 100g | 3.5oz plain (all purpose) flour
salt and pepper to season
pinch hot chilli powder
rapeseed (canola) oil to fry
For the tacos
12 small tortillas
4 large tomatoes (I used green, yellow and red), seeds removed, finely chopped
1 small gem lettuce, sliced very thinly
1 red onion, finely chopped (optional)
Baxters Spicy Slaw to top
fresh coriander leaves to garnish
lime wedges to serve
1. Put all the ingredients for the guacamole in a mini food chopper or blender. Process until smooth. Taste and adjust the seasoning to your liking. Transfer to a bowl.
2. Put the flour on a plate and season with salt, pepper and a pinch of chilli powder (or use whatever spicy seasoning you prefer).
3. Place the eggs in a shallow bowl and the breadcrumbs in another.
4. Toss the prawns in the flour until lightly coated – you will need to do this in batches.
5. Dip your prawns into the egg and then in the breadcrumbs to coat. It helps to use one hand to dip into the flour and the other to coat them in the egg/breadcrumbs. Or employ a helper!
6. Fill a deep-sided frying pan about 1/3 full of oil and heat until a cube of bread sizzles if dropped in. Fry the prawns, in batches, over medium heat until golden – usually less than 2 minutes per side.
7. Transfer the cooked prawns onto a wire rack lined with kitchen towel to cool. Transfer to a bowl.
8. Put the sliced tomatoes, lettuce and onion in small bowls and serve alongside the prawns, tortillas, spicy slaw and guacamole so that everyone can help themselves.
9. Spread some guacamole on the tortillas and then layer the other fillings on top finishing with the slaw. Serve with lime wedges and coriander leaves on the side.
Note: if your avocados are not fully ripe use this simple hack to speedily ripen them. Preheat the oven to 100C (200F), wrap the avocados in foil and bake for 20-30 minutes or until they feel soft/ripe. Cool before using.