There is a real culture of fresh Mexican food happening in Australia I am happy (relieved) to say. I LOVE fresh Mexican food, not the cheese and sour cream drenched food that Aussies have been forced to think of as Mexican for generations but the herbed, spicy, sweet, smoky freshness of real Mexican food. YAY. Vibrant and tasty and fish tacos are definitely making a splash on menu’s across the country. This is not a fish taco (you will have to go get my Tenina’s America book for a recipe for those) but this is akin to it, a prawn tostada, (tostada is a crunchy fried tortilla essentially, topped with yummy stuff).
So if you haven’t ventured into fresh Mexican cuisine yet, this is the perfect place to begin. Enjoy.
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Need
- 100 Grams Roasted Chilli Sauce Recipe
- Juice 1 lime
- pink salt flakes and pepper to taste BUY
- 300-400 Grams prawns, peeled
- Water for steaming
- Tortillas as needed Recipe
- Guacomole as needed Recipe
-
Salad;
- Toss together; Shaved fennel, baby cabbage, red chilli
- 1 Orange peeled in segments
- Extra Virgin Olive Oil (EVOO) to taste BUY
Do
- 1
Place the chilli sauce, lime juice and salt and pepper into a small bowl and stir together.
- 2
Marinate the prawns in this mixture inside the Stasher bag or sealed ziploc bag for a few hours.
- 3
Place the Stasher bag with the prawns and marinade still sealed inside into the Varoma dish.
- 4
Fill the Thermomix bowl with water to the 1L mark and place Varoma into position.
- 5
Steam prawns 15 min/100°C/speed 4. Remove Stasher bag from Varoma dish and allow the prawns to cool slightly.
- 6
Meanwhile, shallow fry the tortillas in hot coconut oil until puffed and crispy.
- 7
Top each tortilla with a smear each of the Roasted Chilli Sauce and Tenina’s Guac.
- 8
Top with the steamed prawns and then some salad. Serve immediately.
- 9
TIP: This recipe can easily be doubled.
