Ingredients
- 2 avocados, peeled & pitted
- ½ lime, juiced
- ½ tsp salt
- 2 chorizo sausages, sliced
- 750g peeled & deveined raw prawns
- 12 white corn tortillas, warmed
- Smoked paprika, for dusting
- Sea salt and black pepper
- 1 cup fresh coriander leaves, plus extra to serve
- 1 clove garlic
- 1 long green chilli, deseeded & chopped
- ¼ cup (60ml) olive oil
- 1 tbs lime juice
Spicy Prawn and Chorizo
Salsa
Serves: 6
Prep: 20 mins
Cook: 15 mins
Difficulty: Medium
Method
To make salsa, add all ingredients to a small blender and pulse until combined.
Season with salt and pepper and set aside.
Place the avocado, lime juice and salt in a small food processor.
Blend until smooth and creamy. Set aside.
Heat teppanyaki plate or large non-stick frypan over medium-high heat.
Add chorizo and cook for 2-3 minutes, turning, until crisp. Use a slotted spoon to transfer chorizo to a plate and return frypan to heat, leaving chorizo fat in the pan.
Season prawns with salt and pepper and add to frypan.
Cook the prawns in batches to not overcrowd the pan, for 3-4 minutes, turning, until cooked.
Serving
To serve, spread some avocado onto a tortilla, arrange prawns and chorizo over avocado and dust with smoked paprika.
Spoon over salsa and top with extra coriander.
Recipe presented by Falcon.
