Details
Tacos
These soft corn tortillas full of delicious beef, pork and chicken have mysterious origins that are often traced back to Mexico's 18th-century silver mines. Contrary to American tacos, the Mexican version doesn't include garnishes like lettuce, tomato, cheese or even sour cream. In fact, Mexican tacos are usually topped with coriander, finely diced white onion and a type of salsa or, sometimes, guacamole.
Details
Cuisine :
MexicanRecipe Type :
TacosDifficulty :
EasyPreparation Time :
30 minsCooking Time :
15 minsServes :
4
Ingredients
1 banana shallot, finely sliced
1 celery stick, finely sliced
2 garlic cloves, finely sliced
0.5 tsp celery salt
50 ml vodka or white wine
0.5 tsp Tabasco sauce
1 tsp horseradish sauce
1 tsp Worcestershire sauce
150 ml tomato juice
500 g king prawns, peeled and deveined
1 tbsp parsley, finely chopped
1 pinch freshly ground black pepper
1 tbsp sunflower oil
Recipe
1
Set a large frying pan over a high heat. Once the pan is hot, add the oil, shallot and celery. Fry for a minute until everything starts to sizzle, then reduce the heat to medium. Fry, stirring occasionally, for about 10 minutes, until the shallot is just softened. If the shallot starts to catch, reduce the heat further.
2
When the shallot is soft, increase the heat to high and add the garlic and celery salt. Fry for a minute then throw in the vodka or white wine and allow the alcohol to bubble and evaporate almost entirely.
3
Add the Tabasco, horseradish, Worcestershire sauce and tomato juice and bring to the boil, then throw in the prawns. Fry just until the prawns are cooked through, then remove from the heat and stir in the parsley and a good grinding of black pepper.
4
For the celeriac slaw, coarsely grate the celeriac into a mixing bowl. Add the lime juice, celery salt and coriander.
5
To serve, fill the tortillas with the slaw before layering with the prawns. Top with a squeeze of mayonnaise and serve with lime wedges and extra slaw.