Prawn Tacos with Mango Sweetcorn Salsa & Red Pepper and Black Bean Tacos with Pico De Gallo

For the Pico de Gallo (Fresh Tomato Salsa)

700g fresh ripe tomatoes, finely chopped

½ red onion, finely chopped

2 green chillies (seeds removed), finely chopped

1 lime, juice only

Large handful of fresh coriander, chopped

¼ tsp dried oregano 

¼ tsp ground cumin, more to taste

Salt, to taste

For the Red Pepper and Black Bean 

1 onion, sliced

2 red chilli, finely sliced

½ tsp paprika

1 tsp ground cumin 

2 red peppers, sliced thinly 

300g cooked black beans

Olive oil 

2 tbsp chopped parsley

4 tbsp water, as needed

Salt and freshly ground black pepper 

4 corn tortilla wraps, to serve 

Sour cream, to serve

Shredded lettuce, to serve

1 avocado, peeled and sliced, to serve 

Coriander sprigs, to garnish

For the Pico de Gallo, mix all the ingredients together and set aside for about 1 hour, allowing the flavours to infuse.

To prepare the red pepper and black bean filling, heat a large frying pan and add a little oil. Add the onion and red pepper and sauté for about 5 minutes before adding the chilli, cook for about 2 minutes then add the paprika, cumin and a good seasoning of salt. Stir in the black beans and simmer until cooked and flavours have melded – this will take about 10 minutes, check the seasoning, adding more salt to taste. If, at this stage, the mix is too dry, stir in a little hot water. Finish with a sprinkling of chopped parsley.

To prepare the mango salsa, combine the mango, chilli, sweetcorn, coriander, cucumber and lime juice together. Add the salt, stir well and set aside. 

To prepare the prawns, preheat a pan on medium and add the prawns, cook for 1 minute or until they are pink on one side before turning them over and cooking for 30 seconds on the other side. Quickly add the lime juice, lime zest, garlic and red chilli to the pan, finishing with parsley and salt to taste.

To serve, place the polenta flatbreads or shop bought corn tortillas in a preheated oven at 180°C/fan 160°C/gas 4, wrapped in foil to warm up for about 5 minutes. 

Place some shredded lettuce in each tortilla, followed by either the prawn or the red pepper and black bean filling. Top the latter with the pico do gallo and top the prawns with the mango salsa. Finish with avocado slices, sour cream and some fresh coriander.

Method

1. Sift the flour and salt into a large bowl. Sprinkle over the oil, and add enough water to make a soft dough (about 140ml/4½fl oz) – add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for about 30 minutes. 
2. On a floured work surface, divide the dough into six equal pieces and roll each one into a thin circle using a rolling pin. 
3. Heat a little oil in a heavy-based pan. fry on one side until it is speckled brown on the underside. Turn it over and fry on the other side until it is speckled brown also.
4. Remove from the pan, stack them up and wrap in a clean tea towel until ready to eat. 
5. Serve warm

Mexican Prawn and Scallap Cevich

Ingredients

230 gms fresh prawns

230 gms fresh scallops

1 tbsp extra-virgin olive oil

2 tbsp finely chopped fresh coriander.

1 tsp finely chopped seeded serrano chilli

1/2 tsp oregano powder

120 mls fresh lime juice

43 gms thinly sliced green onion

1 medium mango, peeled, pitted, and diced

1 medium avocado, peeled, pitted and diced

64 gms seeded and diced Roma tomato

3/4 tsp sea salt

1/4 tsp freshly ground black pepper

1 tbsp of chopped mint

Peel and clean prawns. Dice into 1/3-inch cubes, and place in a glass bowl. Thinly slice the scallops and add them to the same glass bowl. Add 3 pinches of salt and leave for 10 mins to cure.Add the olive oil, coriander, oregano, chilli & lime but reserve some lime juice for the end, mix throughly and then cover and refrigerate up to 2 hours. You will see the prawns are now pinker as they have cooked in the lime juice. Just before serving, add 1 tablespoon of chopped mint, spring onion mango, avocado, tomato and toss. Season to taste and serve immediately.