Inspired by a recent sit in at a British turkey cooking demo hosted by ace TV chef Phil Vickery, I gleaned a thing or two from him for my own home kitchen creations. I was particularly impressed when he showed his audience how turkey and prawns can be paired together for a really tasty combo. Here’s what I came up with: surf ‘n’ turk’ prawn and turkey tacos. Enjoy!
SURF ‘N TURK TACOS
Ingredients (6-8 single servings)
- 2 tablespoons of olive oil;
- Sea salt to taste;
- Juice from one freshly squeezed lime;
- 1 bay leaf;
- 2 finely diced cloves of garlic;
- 250g of chopped turkey breast fillets;
- 150g of peeled king prawns;
- Seeds from 2 chipotle chillies,
- 1 dash of Worcester sauce;
- Small handful of pine nuts;
- 1 finely diced apple;
- 1 tablespoon of oregano;
- 1 tablespoon of sage;
- Black pepper to taste;
- 100g of shredded iceberg lettuce;
- Small bunch of fresh coriander (chopped, stems removed);
- 4 to 6 diced spring onions;
- 1 tablespoon of sour cream;
- 6 flour tortillas.
Method
- Add the prawns, turkey lime juice and 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 with salt and bay leaf for a couple of minutes;
- Put the marinated prawns and turkey in the pan;
- Add the chipotle seeds, Worcester sauce, pine nuts, apple, and seasoning;
- Look for the prawns to ‘go orange’ and the turkey meat to start to brown;
- Stir regularly and just before the meat is done mix in the sour cream;
- Drain the liquid before serving and garnish with coriander, lettuce, and spring onions and top with sour cream (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); and check every so often to make sure the tortillas aren’t getting too hot or crispy. They should be soft when you serve them.
Serve
Serve DIY style with the cooked bits and the garnishes separate so that folks can assemble their tacos as they see fit. 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.
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