Chipotle prawn tacos with sweetcorn salsa
Chipotle prawn tacos with sweetcorn salsa
40 minutesAdd Review
Login to add review
Ingredients
Method
Fire up the barbecue for direct grilling. Boil a kettle. Put the sweetcorn into a large bowl and cover with just-boiled water; set aside to soak for 5 minutes. Meanwhile, for the avocado sauce, blend together the juice of 1 lime, avocado, and sour cream with 4 tsp water in a food processor until smooth. Season to your liking, cover and set aside.
Drain and pat the sweetcorn dry with kitchen paper. Brush with a little oil, season with salt and grill over the hottest area of the barbecue, turning often until charred all over (8-10 minutes). Use tongs to hold the cobs upright on a chopping board, then slice downwards using a large knife to remove the kernels. Put in a large bowl with the tomatoes, spring onions, coriander, 4 tsp oil and the juice of 1 lime. Season, cover and set aside.
Season the prawns then coat in the chipotle paste and grill over the hottest area of the barbecue for 1-2 minutes on each side, until the prawns are pink and opaque and all cooked through. Meanwhile, toast the taco wraps on the barbecue for a few seconds on each side, until lightly charred and soft. Wrap in foil until ready to eat.
Bring everything to the table where guests can help themselves by spreading sauce on the wraps and topping with the salsa and prawns.
