Good Lord, these tacos are delicious. A firm favourite of mine and Greg's, this recipe makes a tasty weeknight dinner with a crunch. Or weekend dinner. Or lunch. You get the idea... Try them now, thank me later!
Utensils: Large wide-based non-stick frying pan or skillet pan, chopping board, kitchen roll, knife, plenty of bowls and / or plates.
Top Tip: The best way to go about this recipe is to prep everything first - this includes laying the table - then cook the prawns at the last minute, so you can toss them straight into wraps and eat them while they're still sizzling.
Crunchy Cajun Prawns
180g raw peeled king prawns
1 large egg
3 tablespoons plain flour
50g breadcrumbs (from a pre-prepared tub or made yourself)
50g sesame seeds
2 teaspoons Cajun seasoning
1/2 teaspoon smoked paprika
Salt, pepper and olive oil
Tomato, Cucumber & Avocado Salsa
1 large tomato, seeds removed and diced
1/2 red onion, diced
1/4 cucumber, diced
1 avocado, diced
1 lime, juice and zest
1/2 teaspoon chilli flakes
Salt and pepper
2 tablespoons mayonnaise (or Greek yoghurt / soured cream)
1 lime, juice only
1 large handful fresh basil leaves, finely chopped
Salt and pepper
8 mini tortilla wraps
1 large handful rocket leaves
1. Prepare the prawns: Get the fiddly bit out of the way first! Line three bowls up in a row. Add three tablespoons of flour to one bowl. Crack the egg into the second bowl and beat with a fork. Add the breadcrumbs, sesame seeds, Cajun seasoning, smoked paprika, salt and pepper to the third bowl and mix until thoroughly combined.
2. Before starting to coat your prawns, spread them out on a plate or chopping board and pat dry with some kitchen roll. Next, roll the prawns in the flour (tap off the excess), then the egg (again shake off the excess) and finally the breadcrumb mixture. Use a spoon or your hands to press the breadcrumb mixture firmly onto each prawn. Place each coated prawn back on your plate / chopping board and set to one side.
3. Prepare the salsa: In another bowl combine the diced tomato, red onion, cucumber, avocado with the lime juice and zest, the chilli flakes and salt and pepper. Your salsa is ready to go!
4. Prepare the basil-lime mayonnaise: In a small bowl combine the mayonnaise (or Greek yoghurt / soured cream if preferred), lime juice and finely chopped basil leaves. Season with salt and pepper to taste and your mayo is complete!
5. Before you start sizzling your prawns now is the time to make sure that your table is laid, the person you're wowing with this recipe is sat at it and your salsa and basil-lime mayo are one the table alongside your mini tortilla wraps and rocket leaves.
6. Sizzle those prawns: Heat 3 tablespoons of olive oil in a large, wide-based non-stick frying pan or skillet pan over a medium heat. Once hot, add the coated prawns and cook for about 2 minutes on each side until the outsides are golden and flesh of the prawns are pink.
7. Serve immediately while the prawns are still sizzling!
Storage: If you have any leftovers, store them in an airtight container in the fridge for up to 2 days. If you reheat any leftover prawns, ensure they are piping hot before serving and make sure that the prawns have only been cooked a maximum of twice (once for initial cooking, and once again for reheating).