Summer calls for simple food you can prepare quickly in order to get back to the business of relaxing and sharing it with your friends and family. This spicy shrimp (alliteration sounds sooo much better) taco recipe is exactly that, so you can spend the extra time making piña coladas.
To start
Light your barbecue. If you’re using coals, leave enough time so that the embers are starting to die down a little before you start to cook. Presumably you’ve already cooked a heap of snags and steaks on it already.
The prawns
3 large handfuls of green Australian prawns (if you’re feeling especially lazy, you can often find them already peeled)
1 bird’s eye chilli, finely chopped
2 tbsp sriracha hot sauce
1 garlic clove, minced
1 tbsp fish sauce
The zest of one lime
1 tsp raw sugar
A pinch of black pepper
1 tbsp olive oil
1 small handful of smoking woodchips, soaked in water
Combine the prawns with the other ingredients (except for the woodchips) in a bowl and set aside to marinate for 15 minutes, covered in the fridge. When the coals are glowing and starting to break down, throw the soaked woodchips onto them, replace the grill onto the BBQ and place the prawns on top. Close the lid and allow the prawns to smoke for five minutes before turning. Once cooked, place the prawns in a bowl and set aside.
The salad
¼ white cabbage
3 radishes
½ Spanish onion
½ bunch coriander, leaves picked
1 tbsp pickled jalapeños, drained and coarsely chopped
2 tbsp natural yoghurt
Hot sauce to taste
Salt and pepper to taste
Using a mandoline, or a sharp knife, finely shred vegetables into a bowl. Add in the coriander leaves and jalapeños, then combine with the yoghurt, lime juice and hot sauce and season with salt and pepper to taste.
To serve
1 packet of small white corn tortillas, warmed
Extra yoghurt
Hot sauce
Extra coriander leaves
Serve the elements in the centre of the table and let everyone build their own tacos.
