¡Baja ya!

Sometime ago I fell deeply in love with tacos – the Baja region of Mexico and California’s answer to the Sandwich, only tastier. My first foray into this world of deliciousness was with the fish taco: firm white fish in a light, crispy batter laid alongside flavoursome, Baja sides. These Baja prawn tacos are my new favourite. The tomatillo salsa verde can be swapped for a mango salsa if you can’t find any tomatillos.

serves 2 (well)

15 raw, medium-sized prawns or shrimps, peeled and deveined
Cajun spice mix (my reduced version): a pinch of salt and pepper; 1 teaspoon of paprika, oregano, and thyme; a small pinch of cayenne pepper, and a crushed garlic clove
7 small, soft corn tacos (~11cm diameter)

tomatillo salsa
7 medium tomatillos
1 small jalapeño, seeds removed
1 garlic clove, crushed
a handful of coriander (leaves ad tender stalks)
½ red onion, chopped

chipotle yoghurt
3 tablespoons Greek-style yoghurt
1-2 teaspoons chipotle adobo (from chipotle chillis in adobo)
a spritz of lime juice

red cabbage slaw
¼ red cabbage, finely sliced
a little drizzle of olive oil
a spritz of lime juice
pinch of salt & black pepper

extras
feta cheese crumbs
avocado, diced
3-4 radishes, thinly sliced
a few slices of real, dill pickled cucumber slices (with live LAB)
a few coriander leaves

Instructions

For the tomatillo salsa verde, preheat your oven’s grill. Remove the dry husk to reveal the tomatillo’s bright green skin, rub with a little olive oil, place on a suitable tray and grill for 10 minutes turning once. Remove the tomatillos to a blender, along with the other salsa verde ingredients, and blend to a lush, green puree.

For the red cabbage slaw, you could use any cabbage – I like to use red as it contains extra phytonutrients. The trick is to slice the cabbage finely: use a mandolin if possible. Once finely sliced, toss with the mustard, vinegar and lime juice.

For the chipotle yoghurt, mix the ingredients together adding as much/ or little of the chipotle adobe to taste – and heat preferences.

Toss the prawns in the Cajun mix. Heat 2 tablespoons of olive oil in a wide-bottomed pan. Cook the prawns over a medium-high heat for 60 seconds per side before removing from the heat.

Warm your taco before piling high with Baja deliciousness.

JAMx