Tacos with blackened prawns, elotes and lime crema
Mexican 20 Mins Prep ยท 25 Mins Cook
- Preheat a griddle pan over high heat.
- Grill the corn, turning often, until slightly charred all over, approx. 10 minutes.
- Zest and juice one lime.
- 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.
- 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.
- Melt the butter in a pan over a medium heat and add the spices.
- Generously brush the prawns with the spiced butter.
- 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.
- To make the lime crema, juice three limes into a small bowl, whisk in the sour cream and season to taste.
- Serve the prawns in the tortillas along with the elotes and lime crema.
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