Simple, fresh seasonal vegetables and succulent, juicy prawns make this an immensely satisfying and refreshingly quick creation.
Preparation time: 5 minutes
Cooking time: 15-20 minutes
- 200g mixed colour cherry tomatoes
- 2 red chillies
- Small bunch of coriander, just the leaves
- Zest and juice of 1 lime
- 1 tbsp olive oil
- Salt and freshly ground black pepper
- 2 shallots
- 2 garlic cloves
- 2 knobs of butter
- 150g raw king prawns
- 250g British asparagus
- 4 small tortilla wraps
- 3 radishes, finely sliced
Roughly chop the tomatoes and place into a small bowl. Finely slice 1 chilli and half the coriander and add to the tomatoes with the zest and juice of 1 lime and a drizzle of olive oil. Stir well, season with salt and pepper and set aside to allow the flavours to develop.
Meanwhile, finely chop the shallots and remaining chilli and crush the 2 garlic cloves. Place a medium sized frying pan on the heat and melt the butter. Once hot, add in the shallots, garlic and chilli and fry until softened. Add the prawns and cook until pink all over.
Once the prawns are cooked, remove from the pan and set aside. Add the asparagus into the same pan and pan fry for 3-4 minutes.
While the asparagus is cooking, heat up the wraps either in the microwave or a dry frying pan.
Once everything is ready, assemble the tacos, first with the asparagus then the prawns and tomato salsa. Top with the remaining coriander leaves and finely sliced radishes.
Recipe courtesy of British AsparagusLast modified: June 10, 2021