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Marcos Tacos

The best we have had, and this boy loves Chili! I was pretty impressed I have to say with the flavor combinations he used. It had us wanting more!


1 Packet of Soft Taco Shells

500g raw prawns clean and defrosted.

5 cloves of garlic crushed.

50g of butter

1/2 teaspoon of chili flakes

1/2 teaspoon of Tajin spice mix or 3 tablespoons of sweet chili sauce


Cooking the prawns

In a nonstick pan melt the butter and cook the garlic until soft

Add the raw prawn chili flakes Tajin spice or sweet chili sauce and some salt and pepper.

Cook for a few minutes and remove from the stove.


Taco Shells

This is where I thought he was quite smart, so on an oven tray he folded the Taco shells and baked them upside down at 180oC until they turned golden.


Once cooked remove from the stove and place the tray on top of a few cups so that they don't touch the bench and allow to cool.


Salad filling Marcos Tomato Rocket Salsa

2 Tomatoes chopped small.

1 Avocado diced.

1/2 red onion diced.

1 cup of rocket-diced.

Juice of one lemon

5 tablespoons of olive oil

Salt and Pepper

In a dish mix all the ingredients and set aside for assembling.


Mayo dressing

5 Tablespoons of mayo

The skin of a lemon grated.

1 teaspoon of olive oil

Salt and Pepper

In a dish mix all the above ingredients together and set aside


Tajin spice mix to sprinkle on top.


Assembling the Tacos

Place Spoonfuls of the Salsa into the Shell top with some prawns and a few dollops of the mayo topped with a few sprinkles of the Tajin spice.















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