Prawn and Chorizo Tacos
Three Steps | Ready in 10
Looking for a tasty midweek dinner option? Try cooking up our Prawn and Chorizo Tacos in just 10 minutes for a quick and tasty meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Black Beans
30
Tomato Puree
1
Vegetable Stock Powder
20
Chipotle Paste
180
King Prawns
60
Chorizo
1
Mayonnaise
1
Baby Gem Lettuce
1
Avocado
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1
Water
100
Water for the Beans
Nutritional information
Utensils
Instructions
Drain and rinse the black beans in a colander. Pop them in a saucepan and roughly mash with a masher. Add the tomato puree, water (see ingredients for amount), stock powder and half the chipotle paste.Season with salt and pepper. Pop the pan on medium heat, bring to the boil, reduce the heat to medium low and simmer the beans until thick, 4-5 mins. Once thick, remove from the heat.
Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the prawns and chorizo and fry until the chorizo is brown and the prawns cooked, 3-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Once cooked remove the pan from the heat. TIP: Don't worry if the prawns and chorizo are cooked before you've finished the prep - they will wait off the heat for a couple of minutes. While everything cooks, put the mayo in a bowl with the remaining chipotle and the water (see ingredients for amount). Mix together with a fork until well combined. Remove the root from the baby gem, halve lengthways and thinly slice.
Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board.Chop the avo into 2cm chunks.To assemble, divide the beans between each taco, followed by the baby gem, prawns, chorizo and avocado.Drizzle over the chipotle mayo and enjoy!
