G - Crispy Prawn Tacos With Coriander Mayo

Updated at: Thu, 17 Aug 2023 14:10:06 GMT

Step 1

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Peel and finely dice the shallot. Dice the tomato finely. Chop the coriander finely, including the stalks. Shred the little gem lettuce.

Step 2

Combine the diced shallot, tomato, chilli flakes (can't handle the heat? Go easy!) and most of the chopped coriander in a large bowl and season generously with salt and pepper. Halve the lime, squeeze in half the lime juice and give everything a good mix up – this is your tomato salsa.

Step 3

Add the remaining chopped coriander to a pestle & mortar (alternatively, use a food processor) with a drizzle of olive oil. Bash the coriander and oil together, then add 1 tbsp lime juice and season with salt and pepper until it forms a smooth paste – this is your lime paste.

Step 4

In a separate bowl, mix the lime paste with the mayonnaise. Add a drizzle of olive oil to loosen the mix – this is your coriander mayo.

Step 5

Crack the egg into a shallow bowl and beat with a fork. Add 3 tbsp gluten free flour to a plate and season with salt, pepper and the cayenne pepper (can't handle the heat? Go easy!). Add the panko breadcrumbs to another plate. Place the prawns in the flour (tap off any excess), add them to the egg, then coat in the breadcrumbs, pressing down firmly.

Step 6

Heat a large, wide-based pan (preferably non-stick) with 3 tbsp vegetable oil over a medium heat. Once hot, add the breaded prawns and cook for 1-2 min on each side until the outsides are golden – these are your crispy prawns. Tip: you may have to do this in batches

Step 7

Meanwhile, add the tortillas to a baking tray and place them in the oven for 2-3 min until warmed through. Once done, remove from the oven and set aside. Assemble the tacos like this: lettuce, crispy prawns, tomato salsa and coriander mayo. Enjoy!

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