For a quiet evening in with friends or to liven up any party, try out these prawn tacos with fresh pico de gallo. These are a favourite at Joe Fortes Seafood & Chop House, and are sure to be a hit at your party as well.
- 2 lbs prawns, thawed, peeled, tails removed, patted dry
- 120 ml olive oil
- 20 pc 6 inch flour tortillas
- 750 ml shredded cabbage
- 5 green onions, sliced thinly
- 45 ml chili powder
- 25 ml ground cumin
- 25 ml ground black pepper
- 5 ml celery salt
- 15 ml garlic powder
- 15 ml whole leaf oregano
- 2.5 ml cayenne pepper
- 2.5 ml salt
- Cilantro sprigs for garnishing
- 240 ml mayonnaise
- 1 chipotle pepper
- 10 ml Dijon mustard
- 10 ml fresh lemon juice
- 1 clove garlic, minced
- 15 ml champagne vinegar
- 10 ml olive oil
- 15 ml honey
Pico de Gallo
- 700 ml diced fresh Roma tomatoes
- 180 ml diced red onions
- ½ bunch cilantro, chopped
- 1 jalapeno, minced
- 1 lime, juiced
- 45 ml olive oil
- 15 ml Franks hot sauce
- pinch salt
To prepare, mix the pico de gallo ingredients together and let it sit in the fridge for 4-6 hours.
Place the chipotle aioli ingredients in a blender. Puree until smooth.
Mix the cabbage and green onions together and set aside.
In 2 large nonstick pans heat the olive oil over medium high heat.
Mix the dry spices together and sprinkle over the prawns. Use as much or as little spice mix depending on how spicy you want your tacos to be.
Sear the prawns 1-2 minutes per side.
Warm the tortilla shells in the microwave oven 20-30 seconds on high. Lay the flour tortillas on large platters.
Divide the cabbage/green onion mixture between the shells. Spoon the pico de gallo over the cabbage and lay 2 prawns on top of each taco. Drizzle the chipotle dressing over top garnish with cilantro sprigs. Serve immediately after preparing.
Makes 20 tacos, serves 6 – 8 people.
Recipe courtesy of Executive Chef Wayne Sych of Joe Fortes Seafood & Chophouse