Tequila & Chipotle Prawn Tacos

4 x 6" La Banderita flour tortillas

1 tbs. extra virgin olive oil

15g butter

1kg raw large king prawns, peeled and deveined

1 chipotle in adobo sauce, chopped plus 1 tbs of its sauce

1 tbs. honey

1/4 tsp. chilli powder

1-2 tbs. tequila

3 tbs. sour cream

Juice and zest of 1 lime

1/4 of iceberg, finely shredded

4 radish, chopped into matchsticks

Pinch of salt

Make this with

Street Taco

Family Pack

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

Combine chipotle, honey and chilli powder with a good pinch of salt. Add prawns and marinate for about 30 minutes, or if you like overnight.

Step 2

Mix the sour cream with the zest and juice of a lime and salt.

Step 3

In a pan heat oil and butter over a medium to high heat and then add the prawns. Fry, tossing regularly for about a minute until they change colour. Carefully add the tequila and flambé. Once the flames have subsided remove from the heat.

Step 4

Warm the flour tortillas in a dry pan over a medium heat for one minute on each side until soft. Keep warm in a clean tea towel.

Step 5

Add a generous spoonful of sour cream on to tortillas. Top with iceberg lettuce, followed by the prawns and radish.