Ingredients

  • Corn 3 ears
  • Lime 4
  • Mayonnaise 60g
  • SpinneysFOOD Chilli Powder 1 tsp
  • SpinneysFOOD Organic Feta Cheese 50g
  • Raw shell-on medium prawns 20
  • Butter 50g
  • Smoked paprika 1 tbsp
  • Garlic clove 1
  • SpinneysFOOD Dried Oregano 1 tsp
  • SpinneysFOOD Fine Cayenne Pepper 1 tsp
  • SpinneysFOOD Fine Cumin 1 tsp
  • Sour cream 80g
  • SpinneysFOOD Salt .036g
  • Corn tortillas 12

Nutrition (Per serving)

  • Calories 534
  • Fat 37g
  • Saturates 18g
  • Protein 16g
  • Carbs 37g
  • Sugars 5g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Tacos with blackened prawns, elotes and lime crema

Mexican 20 Mins Prep ยท 25 Mins Cook


  1. Preheat a griddle pan over high heat.
  2. Grill the corn, turning often, until slightly charred all over, approx. 10 minutes.
  3. Zest and juice one lime.
  4. Slice the corn off the cob and place in a bowl. Top with the mayonnaise, chilli powder, crumbled feta and lime zest. Add the lime juice.
  5. Butterfly the prawns by slicing down the back of the shells from the head to the tail but not cutting right through. Clean them and set aside.
  6. Melt the butter in a pan over a medium heat and add the spices.
  7. Generously brush the prawns with the spiced butter.
  8. Place a large non-stick frying pan over a medium-high heat and fry the prawns, in batches if necessary, for 5-6 minutes, or until charred and opaque.
  9. To make the lime crema, juice three limes into a small bowl, whisk in the sour cream and season to taste.
  10. Serve the prawns in the tortillas along with the elotes and lime crema.