With the Jalapenos, the original recipe uses 4 whole jalapenos, I chose to remove the seeds from 2 of them, and left two whole. But if you like extra spice add 4 whole jalapenos, if you don't like a lot of spice, remove the seeds from all the jalapenos. It does need some heat though.
In Mexico, queso fresco, fresh cheese, is commonly crumbled over dishes like this. It's difficult to find in Australia, but feta makes a good substitute. I don't add it, but it is in the original recipe, so try it, if you like.
This is a simple, but delicious dinner, lunch or party idea, something we love hope you do to.
½ cabbage, shredded
2-4 tablespoons thomy mayonnaise, to taste
1kg (36 medium) frozen uncooked prawns, remove tails
2 tablespoons olive oil
Pico de gallo:
4 vine-ripened tomatoes, diced
1 small white onion, diced
½ cup coarsely chopped coriander
Juice of 2 limes
2 jalapeño chillies, finely chopped
2 jalapeño chillies, seeded, finely chopped
1 small garlic clove, crushed
Lime wedges, to serve
Corn Tortillas, heated, to serve
Flour Tortillas, to serve
Make the pico de gallo: combine all ingredients in a bowl and set aside for flavours to develop.
Make the coleslaw: Combine cabbage and mayonnaise in a bowl, season to taste and set aside.
Preheat a char-grill or frying pan over high heat. Cut the prawns in half, I like to make them bite sized. Brush prawns with oil, season to taste and cook, turning occasionally, until just cooked through, about 2 minutes.
Top tortillas with prawns, cabbage mixture and pico de gallo, roll to enclose and serve.
Pin it: www.pinterest.com.au/pin/399413060710253190