Cajun prawn taco sandwich

3 servings Prep: 15 mins, Cooking: 40 mins
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By Food24 July 25 2017
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Ingredients (35)

12 prawns
rocket — for garnish
sour cream
2 tsp cumin — ground
2 tsp coriander — ground
2 tsp paprika
2 tsp cayenne pepper
2 tsp onion — powder
2 tsp garlic — powder
1 tsp fresh thyme
1 tsp dried oregano
1 tsp sugar
1 tsp salt
1 tsp freshly ground black pepper
Avocado mousse:
3 avocado
6 yoghurt — plain
2 garlic — cloves, chopped
1/4 cumin — ground
salt and freshly ground black pepper — to taste
For the Grilled Capsicum Salsa:
1 pepper — red, green, yellow, chunks
2 tomatoes — diced
1/2 red onion — diced
1 jalapeños — chopped
1 lime — jucie only
1/2 cup fresh coriander — chopped
salt and freshly ground black pepper
For the Chilli lime dressing:
2 castor sugar
1 red chilli — finely chopped
2 vinegar — rice wine
1/2 cup limes — juice only
salt and freshly ground black pepper
1 cup flour
90 ml water
3 oil
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In a bowl, combine the spices for the rub and coat prawns generously. In a separate bowl, combine the flour and salt for the tortilla and add water and oil and combine. Dust counter with flour and turn out onto counter and knead. Cover and chill in the fridge.

Blend all ingredients for the mousse to desired consistency. Chill until ready to use.

Combine salsa ingredients, season and chill. Cut the tortilla dough into 6 equal portions. Roll out tortilla dough about 1/2 cm thickness. Grill the tacos, 1-2 minutes on each side.

Grill the prawns for 1-2 minutes on each side or until cooked.

To assemble:

Place the prawns on the warm tortilla, top with salsa, mousse and rocket. Finish with the dressing and sour cream and another tortilla. Cut in half and enjoy!

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Recipe by Cebile Maboea of The Institute of Culinary Arts.

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