Recipe: Garlic Prawn Tacos with Peach Salsa and Chipotle Pecan Sour Cream

Ready for taco night? My garlic prawn tacos with peach salsa and chipotle pecan sour cream are easy to make and perfect for casual summer dining. The peach salsa is a nice seasonal twist on an old standard while the chipotle pecan sour cream adds depth of flavour and a bit of heat. Enjoy!

GARLIC PRAWN TACOS WITH PEACH SALSA AND CHIPOTLE PECAN SOUR CREAM

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Garlic Prawn Tacos Ingredients (makes six ample tacos)

300g of peeled king prawns;
3 finely diced cloves of garlic;
Juice from one freshly squeezed lime;
Small bunch of fresh coriander (chopped, stems removed);
2 tablespoons of olive oil;
About 100g of shredded romaine and iceberg lettuce;
6 flour tortillas (I used Old El Paso‘s Regular Super Soft flour tortillas).

Peach and Pecan Salsa Ingredients

4 peaches (peeled and diced);
1 diced red onion;
2 cloves of finely diced garlic;
4 tablespoons of fresh coriander (chopped, stems removed);
2 tablespoons of fresh basil leaves (chopped);
3 diced green onions;
Juice from one freshly squeezed lime;
1 tablespoon of cider vinegar;
Pinch of sea salt;
Pinch of black pepper;
Pinch of white pepper;
Pinch of cinnamon.

Chipotle Pecan Sour Cream Ingredients

150ml of sour cream;
Pinch of cinnamon;
2 tablespoons of finely diced chives;
75g of crushed pecans;
2 small chipotle chillies.

Method for the Tacos

Add the prawns, lime juice and 2 diced cloves of garlic to a bowl;
Lightly mix these ingredients together, cover and set aside to marinate;
On a low setting, heat up about a tablespoon of olive oil in a pan for a couple of minutes;
Put the marinated prawns in the pan, cover with a lid and cook until the salsa and sour cream are ready;
Drain the liquid before serving and garnish with coriander (if reheating squirt a bit of fresh lime juice on the prawns first;
For the tortillas, heat in the oven at 75º C (165º F). This is the same temperature as for roasting the pecans. So you can put them in the oven together if you like. Check every so often to make sure the tortillas aren’t getting too hot or crispy. They should be soft when you serve them.

Method for the Sour Cream

If you haven’t already turned the oven on to warm your tortillas, preheat it to 75º C (165º F);
Spread the crushed pecans on a baking tray;
Open two chipotle chillies and sprinkle the seeds evenly among the nuts;
Place the tray in the oven and cook for about 10 minutes (check every few minutes to make sure your nuts are getting burnt);
Scoop the sour cream into a bowl and add a pinch of cinnamon along with the chives – mix thoroughly;
Add the pecans to the cream – lightly swirl the pecan into the cream keeping them mostly at the top.

Method for the Salsa

Place all the salsa ingredients in a bowl – lightly but thoroughly mix them together, cover and set to the side (in the fridge if it’s warm in your kitchen) until ready to serve.

Serve

Serve DIY style with everything separate so that folks can assemble their tacos as they see fit. Three or four prawns per taco should be about right. The portions ought to be plenty to satisfy a couple of hungry adults or to serve as starters for a small dinner party. I think the recipe is straightforward enough to figure out if you want to make more than six tacos. The salsa and the sour cream are excellent on their own (or served/mixed together) as dips or with other dishes. It’s worth keeping in mind that the chipotle sour cream has a mild kick.