Prawn Tacos with Lime Salsa & Mexi Mayo Sauce
Prawn Tacos with Lime Salsa & Mexi Mayo Sauce
These tacos are fresh and perfect for a delicious light lunch or a fun family dinner. There are a few steps but it all comes together easily once prepped. We recommend making the mayo sauce and salsa before you cook the prawns. It’s fun to set everything up and let everyone assemble their own, especially for a gathering or family dinner.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp cumin seeds
- 1 tbsp ground cumin powder
- 1 tbsp paprika
- 2 tbsp smoked paprika ( 1 for Mexi Spice Blend / 1 for Mexi Mayo)
- 1 tsp dried thyme
- ½ tsp ground coriander powder (optional)
- 1 tsp sea salt, to taste
- Freshly ground black pepper, to taste
- ¼ tsp chilli flakes (optional), to taste
- ¾ cup mayonnaise or vegan mayo
- 3 tbsp maple syrup or honey (2 for Mexi Mayo / 1 for the Avo & Lime Salsa)
- 3 tbsp fresh lime or lemon juice, to taste (1 for Mexi Mayo & 2 for Avo & Lime Salsa)
- 4 drops Young Living Lime or Lemon Essential Oil, to taste
- 5 tbsp Mexi Spice Blend (recipe above) ( 1 for Mexi Mayo / 1 For Avo & Lime salsa / 3 for corn tortillas)
- 1 ripe avocado, cut into small pieces
- ¼ cup finely chopped red onion (optional)
- 2 spring onions, finely chopped
- 1 finely chopped jalapeño (optional), to taste
- 2 tbsp roughly chopped coriander or parsley
- 1 tsp Mexi Spice Blend (recipe above)
- ½ tsp sea salt & freshly ground pepper, to taste
- 2–4 drops Lime or Lemon Essential Oil, to taste
- ¾ cup shredded cabbage & 1 medium carrot, grated
- ½ cup fresh corn kernels & ½ cup grated cheese (optional)
Method
- To make Mexican Spice Blend, in a small bowl mix together all ingredients. You can also use a store-bought Mexican Spice Blend. Store any leftover spice blend in an airtight container for other uses.
- To make the Mexi Mayo Sauce, place all the sauce ingredients in a medium bowl and mix well. Taste and add a little more salt, pepper and essential oil if desired and chill until you are ready to serve. The sauce can be made up to 2 days ahead.
- o make the Salsa, in a medium bowl combine all the salsa ingredients together and gently mix and check for seasoning. Add salt, pepper and essential oils to taste. Serve immediately or refrigerate for 1–2 hours until ready to serve. If you plan to make the salsa ahead, add the avocado right before serving to prevent it from browning.
- Preheat oven to 180°C, wrap the tortillas in baking paper, then foil, and place them in the oven to heat while you are cooking the prawns. They should take approx. 10 mins to heat. You can turn the oven down to 110°C to keep them warm if you need more time before serving.
- Meanwhile, heat a large frying pan on medium-high heat, add the oil and prawns and sprinkle them with approx. 3 tbsp of the Mexican Spice Blend. Cook while stirring often until cooked through (approx. 5–10 mins).
- To serve the tacos, place 2 heated tortillas on a plate, add some raw veggies and cheese, a few prawns, a little salsa and then top with some Mexi Mayo Sauce and serve immediately.
- Tip: You can turn these into veggie or vegan tacos by using cooked tofu pieces or haloumi pieces in place of the prawns.
- Note: For this recipe, you’ll use this spice blend for cooking the prawns, a little for the salsa and some more in the Mexi Mayo Sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
