Miso Harissa Prawn Tacos
Prep: 20 minutes
Cook: 25 minutes
Cook: 25 minutes
Easy
Serves 3
Ingredients
-
For the prawns
25g Miso Harissa -
325g prawns
-
10g Belazu Early Harvest Extra Virgin Olive Oil
-
For the guacamole
1 whole avocado -
1/2 lime
-
8g corriander
-
1/4 tsp chilli flakes
-
For the halloumi
2 halloumi blocks -
15g Belazu Early Harvest Extra Virgin Olive Oil
-
2 cobs of corn
-
20g Belazu Early Harvest Extra Virgin Olive Oil
-
2g salt
-
Assembly
6 mini taco tortillas -
corriander to garnish
-
Method
- Step 1: Heat the oven to 200C.
- Step 2: Mix the Early Harvest EVOO and Miso Harrisa together and marinade the prawns in the mixture. Set this aside.
- Step 3: Rub the cobs of corn in Early Harvest EVOO and salt, cook for 15 minutes until it is nicely charred. Once cooked allow to cool down and cut the corn off the cob.
- Step 4: While the prawns are marinading and sweetcorn is cooking, mash the avocado, juice the lime, roughly chop the corriander. Mix together to make your guac.
- Step 5: Cut the halloumi and cook on a medium heat in a pan with the oil.
- Step 6: At the same time, pan sear the prawns.
- Step 7: In a dry pan, toast the mini taco tortillas.
- Step 8: Assemble the tacos with the guac, halloumi and prawns, garnished with the sweetcorn and corriander.
