Paprika Prawns in Soft Tacos with Coriander Mayo & Fresh Salsa

Prepare Ingredients:

Zest lemon and cut in half. Medium dice both tomato and cucumber. Peel and finely dice ¹⁄₂ of the red onion. Pick coriander leaves (discarding stems) and finely chop. Shred baby cos lettuce. Pat prawns dry.

Dust & Cook Prawns:

In a bowl, dust prawns in cornflour/ smoked paprika mix, black sesame seeds, salt and pepper, coating well. Add chilli flakes (to taste). Heat a large, wide-based pan (preferably non-stick) with vegetable oil over a medium heat. Once hot, add dusted prawns and cook for 2-3 min on each side until the outsides are golden and prawns are opaque.

Make Coriander Mayo:

In a small bowl combine mayo, ¹⁄₂ of the chopped coriander, lemon zest and juice (to taste). Add 1 Tbsp warm water and mix well.

Make Salsa:

In another bowl, combine tomato, cucumber, red onion (to taste), remaining coriander, lemon zest and a squeeze of lemon juice. Season well with salt and pepper and toss to combine.

Warm Tortilla:

Heat a grill plate over high heat. Add tortillas, one at a time. Grill for 30 seconds-1 minute per side, until warmed through.

You Plate It:

Serve each tortilla with a bed of lettuce, salsa and prawns, topped with coriander mayo. Garnish with any remaining coriander and enjoy getting messy!