Mescal Prawn Tacos
"One of my favorite shrimp taco recipes"Serves 4 (12 tacos) | Prep Time 30 mins | Cook Time 10 mins
Why I Love This Recipe
The smoky sweetness of the prawns is remarkable.
Ingredients You'll Need
1 small white onion
3 tbsp white wine vinegar
3 tbsp water
2 tbsp granulated sugar (I use coconut sugar)
1 tsp salt, plus more for taste
36 peeled, deveined, not tail prawns, dried well
2 tbsp mezcal (can use tequila in a pinch)
1 tsp cumin
1 tsp honey
1/2 cup crema
1 tbsp chillies or chipotles in adobo, chopped
1 tbsp extra virgin olive oil
3 limes, divided
1 avocado, peeled, pitted and chopped
1 handful cilantro leaves
1/2 red cabbage (or kale or other slaw)
1 jalapeno, thinly sliced
12 corn tortillas, warmed according to package direction
1/4 small red cabbage, shaved or kale or other slaw
1 jalapeno, thinly sliced (optional)
Thinly slice half the onion. chop remaining onion and set aside. In a jar, mix vinegar, water, sugar and salt until sugar and salt have dissolved. Add sliced onions to liquid and refrigerate for at least 1 hour, or up to 5 days.
Mezcal Prawn Marinate
In a medium bowl, mix prawns, mezcal, cumin, honey and salt to taste. Let marinate in refrigerator for at least 20 minutes. (I marinated my last batch for a couple of hours so I could transport them to my friends house where i was making tacos for them and they were super delicious!)
In a small bowl, mix crema and chillies. Season to taste with salt and pepper and set aside.
Heat a non-stick pan over medium heat. Add 1/2 tbsp olive oil and prawns and cook for 2-3 minutes, or until opaque all the way through, flipping halfway through cooking. Tranfer to platter. Toss with juice of 1 lime. Quarter remaining limes.
Place 3 corn tortillas on individual plates. Spread a little cabbage or slaw in the middle of each tortilla. Add three prawns to each and top with pickled onions, crema mixture, avocado, jalapeno and cilantro. Service with lime wedges.
Pairs Well With
Margarites or Corona