Baja Prawn Tacos
Print RecipeIngredients
Pico de Gallo
- 3 small tomatoes, finely diced
- ½ medium white onion, finely chopped
- 10g fresh coriander, finely chopped
- ½ tsp salt
- ½ lime
Pickled Red Onion
- 1 large red onion, peeled and thinly sliced (about 150g)
- 1 tsp table salt
- Juice of 3 limes
- ¼ tsp dried oregano
Baja Prawn Tacos
- 170g self-raising flour
- 1 ½ tsp salt
- ½ tsp dried Mexican oregano
- 1 tbsp American mustard
- 200ml lager
- 50g plain flour, for coating
- Salt and ground black pepper
- 36 extra-large raw king prawns, cleaned and deveined
- 400ml sunflower oil
For the Mayonnaise
- 120g soured cream
- 60g mayonnaise
- 1 tsp milk
To Serve
- 12 corn tortillas
- Pickled red onion
- Pico de Gallo
- 2 limes, cut into wedges
- 120g iceberg lettuce, shredded
- Your favourite spicy salsa (optional)
Instructions
Pico de Gallo
- Put the tomatoes, onion and coriander in a medium bowl and mix well. Add the salt and lime juice, mix again, then set aside for five minutes. Eat as a snack with tortilla chips or use as a topping for tacos.
Pickled Red Onion
- Put the onion in a bowl, add the salt, mix to combine, then set aside to steep for 10 minutes (the salt will take away some of the moisture in the onion). Rinse the onion to get rid of the excess salt, then add the lime juice and dried oregano, and mix well. Set aside for 10 minutes, mixing from time to time – the onion will turn bright pink. Use as a topping for tacos or salads.
Baja Prawn Tacos
- First make the mayonnaise: in a medium bowl, mix the soured cream, mayonnaise, milk and a pinch each of salt and pepper, or to taste, then set aside.
- To make the batter, put the self-raising flour in a wide bowl, add the salt, oregano, mustard and beer, and whisk until there are no lumps.
- Put the plain flour on a plate, season and mix. Pat dry the prawns with a kitchen towel, dust each prawn in the seasoned flour, shake off the excess, then drop into the batter.
- Put the oil in a medium frying pan on a medium heat. Once it’s hot, fry the prawns in batches for a minute or so on each side, until golden brown, then transfer to a plate lined with kitchen paper to drain.
- Heat the tortillas in a hot, dry frying pan, then transfer to a warmed plate and cover with a tea towel to keep them warm.
- To serve, take one warm tortilla, spread it with some mayo and lay three battered prawns on top. Add some shredded lettuce, pico de gallo, pickled onions, a squeeze of lime and, if you want some heat, spicy salsa, and tuck in.
