2014 Restaurant Guide

Get the latest listings of Australia's best dining establishments on your iPhone.

Subscribe to Gourmet

Subscribe this month and receive The Aromatherapy Co's Therapy Kitchen gift pack valued at $79.85 RRP. Offer ends April 20.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Prawn tacos with jicama slaw

The coastline of Baja California provides a vast array of seafood, which stars in many of the region's best known dishes. Seafood filled soft tacos are among the most popular.

You'll need

  •  
  • Tacos
  • 32
  • green medium king prawns, peeled and cleaned
  • 1 tsp
  • each ground cumin, ground allspice and chilli powder
  • 2 tbsp
  • vegetable oil
  • 1
  • small red onion, finely chopped
  • 2
  • cloves of garlic, finely chopped
  • 2
  • vine-ripened tomatoes, peeled, seeded and finely chopped
  • 1
  • lime, juiced
  • ¼ cup
  • coarsely chopped coriander
  • 12
  • white or yellow corn tortillas
  • 4
  • cocktail avocados, halved and seeded and sliced into wedges
  • To serve:
  • Limes and sour cream, optional
  •  
  • Jicama slaw
  • 1 (285gm)
  • jicama, peeled and cut into julienne
  • 1
  • baby cos, finely shredded
  • 1
  • fresh green serrano or other long green chilli, seeded and thinly sliced
  • 1/3 cup
  • finely chopped coriander
  • 1
  • lime, juiced
  • ¼ cup
  • vegetable oil
  • ¼ tsp
  • chilli powder

Method

  • 01
  • Place prawns, cumin, allspice, ½ tsp chilli powder and 2 tbsp oil in a glass bowl, season to taste with sea salt and freshly ground black pepper and stir to combine. Cover and refrigerate for 10 minutes.
  • 02
  • For jicama slaw, place jicama, cos, green chilli and coriander in a bowl, season to taste and stir to combine. Add dressing to jicama mixture and toss gently.
  • 03
  • Heat 2 tbsp oil in a large, heavy-based frying pan, add onion, garlic, tomatoes, lime juice and remaining chilli powder and cook over medium heat for 5 minutes or until soft, then season to taste.
  • 04
  • Barbecue or char-grill prawns for 4-5 minutes or until cooked through, then transfer to tomato mixture, add coriander and stir to combine. Barbecue or char-grill tortillas, for 30 seconds on each side or until just warm and lightly golden, then transfer to a plate and cover with a tea towel to keep warm.
  • 05
  • Serve warm tortillas, prawn and tomato mixture, jicama slaw, avocado, lime halves and sour cream, if using, separately, for guests to assemble their own tacos.

At A Glance

  • Serves 4 people
Win
a Mothers' Day treat!

Win a Trentham Tucker and Breville prize pack valued at over $2,000 in our Mother's Day giveaway.

Read More
Win
a trip to New Zealand!

Win a luxury weekend for two in Queenstown valued at more than $20,000 thanks to Matakauri Lodge.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

2006 Jacob’s Creek Sauvignon Blanc.

You might also like...

Grilled squid (Pla meuk yang)

recipes

Veal carpaccio with ruby grapefruit and celery salad

Ma po beancurd

recipes

Fried provolone with red wine vinegar

Mushroom and taleggio on bruschetta

recipes

Chicken liver crostini

Steamed black mussels with tomato sofrito and chorizo

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.