The prawns here are topped with quick pickled pink onion slices and a coriander and lime “crema” which is basically a zhuzhed up shop-bought mayo to finish. The perfect balance of smoky, sweet, sour & aromatic flavours all wrapped up in a torched tortilla. Track down corn tortillas if you can, but flour tortillas will do the job too. Place all the components on the dinner table and let everyone build their own – proper summer style eating.
400g king prawns, deveined
1 tbsp fajita seasoning
1 tbsp vegetable oil, plus extra for frying
30g butter
Sea salt and freshly ground black pepper
For the mango salsa:
2 mangoes, peeled, deseeded and finely chopped
1 avocado, peeled, deseeded and finely chopped
1 red chilli, finely chopped
Handful of coriander leaves
Juice of 1 lime
2 tbsp olive oil
For the pickled red onions:
2 red onions, thinly sliced
Juice of 1 lemon
For the coriander-lime crema:
75g mayonnaise
6 pickled jalapenos
Handful of coriander leaves
Juice and zest of ½ a lime, the rest cut into wedges to serve
150g sour cream
To serve:
12 corn tortillas
½ iceberg lettuce, finely shredded