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Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli PickleZesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

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Zesty Lime & Chipotle Prawn Tacos Recipe

Get your hands on some lovely big, juicy king prawns for this fresh recipe perfect for barbecue season. Not only did we use our Smoked Chilli Lime Pickle to marinade the prawns, we also stirred some through crème fraiche for a tasty little sauce to dollop on top.

This dish was developed as part of our exciting collaboration with the lovely people at Big Green Egg. Take a little look at all 9 of the recipe ideas we made for it.      

How To Make:

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Smother corn-on-the-cobs with olive oil, salt & pepper

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Add a dollop of Gran Luchito Smoked Chilli Lime Pickle to king prawns with a little olive oil, salt & pepper
Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Mix well

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Grill corn-on-the-cob until nicely golden and slightly charred

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Place marinated prawns on barbecue
Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Cook until crisping up on outside

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Leave to rest before serving 

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Remove corn from cobs

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Warm tortillas on barbecue

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Combine corn with sliced avocado, coriander, shredded white cabbage, lime juice, salt & pepper

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Cut prawns into bitesize chunks

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Mix with salad and leave for a little while for flavours to combine

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Stir a little Gran Luchito Smoked Chilli Lime Pickle through some creme fraiche

Zesty Lime & Chipotle Prawn Tacos With Gran Luchito Smoked Chilli Pickle

Fill tortillas with mixture and top with dollops of spiked creme fraiche


Zesty Lime & Chipotle Prawn Tacos Recipe

Make It: Mexican
Ideal For: Dinner
Prep time: 
Cook time: 
Total time: 

Ingredients Ingredients

  • 8 king prawns, raw
  • 2tsp Gran Luchito Smoked Chilli Lime Pickle
  • 2 ears of corn, de-husked
  • 2tbsp olive oil
  • ¼ white cabbage, finely shredded
  • Bunch of fresh coriander, roughly chopped
  • 4/8 corn tortillas (you can double-layer them for a more filling meal & extra strength)
  • 1 lime
  • 1 ripe avocado, diced
  • Salt
  • Pepper

Instructions Instructions

  1. Light Big Green Egg and get it to 200C (top vent closed, with daisy wheel fully open. Bottom vent open about 3 fingers’ width). Set up to cook directly with the cast iron grill on top.
  2. In a shallow, wide bowl, add 1tbsp olive oil and a good pinch of salt & pepper.
  3. Roll de-husked corn on cob in oil and place on Big Green Egg. Lower lid and check back in 3-4 minutes or so, turning when the bottom is nicely browned and slightly charred. Take care to burp the Egg when opening lid at these temperatures.
  4. Meanwhile, shell shrimp and remove back vein with a sharp knife (you can make a lovely stock with the shells if you like!) In the same bowl as you used to oil the corn, add 1tsp of Gran Luchito Smoked Chilli Lime Pickle. Stir with the remaining oil and then add the prawns. Leave for a few minutes while the corn finishes.
  5. Remove corn and add the prawns to the barbecue. These won't take long, so don't leave them unattended. Lower lid and give them about 2 minutes before turning them. Ideally, you’ll get a nice char on the very edges of the prawns, whilst the rest is nicely browned and the inside remains tender and juicy.
  6. Remove and snuff out your egg if not using for more dishes. You’ll use it again to warm the tortillas but this doesn’t require it to be lit.
  7. Chop the prawns into bitesize pieces and cut corn away. Place both in a mixing bowl along with the roughly diced avocado, a handful of roughly chopped coriander, juice of half a lime, shredded cabbage, a drizzle of olive oil, salt and pepper.
  8. Mix well but gently (you don’t want to mush the avocado too much).
  9. Warm the tortillas on the cooling egg.
  10. Stir remaining Gran Luchito Smoked Chilli Lime Pickle into the crème fraiche.
  11. If using 8, double layer the tortillas and fill each generously with the mixture and dollop the spicy crème fraiche on top. Serve with wedges of remaining lime and some more roughly chopped coriander.
Notes
  In the UNITED STATES Gran Luchito Smoked Chilli Pickle Is Available online with Amazon

Have you made this zesty lime & chipotle prawn taco recipe? If so we would love to hear from you.

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