Prawn Tacos with Chipotle Sauce and Cucumber Slaw
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
Ingredients:
Chipotle Sauce:
2 tbsp Olive oil
4 cloves garlic, thinly sliced
1 large red onion, deseeded and thinly sliced
1-2 red chiles, finely sliced
3 tsp cumin
2 tsp smoked paprika
2 cans tomatoes
½ cup water
5 tbsp cider vinegar
½ tsp salt
2 tsp sugar
36 prawns
12 soft shell tacos
Avocado Salsa:
2 Avocados
Juice of 2 limes
Good handful coriander, leaves picked from stalks
Salt and pepper
Cucumber Slaw:
1 cucumber, deseeded and julienned
2 big yellow chillies, deseeded and julienned
½ small red onion, thinly sliced
5 baby cos leaves, finely shredded
Bunch coriander, roughly chopped
Dressing:
1 shallot, thinly sliced
3 limes, juiced, plus zest of one
1 tbsp olive oil
1 tbsp cider vinegar
1 tbsp Mexican beer
1 heaped tsp honey
Salt and pepper
Lime wedges to serve
Instructions:
SERVES 6
Chipotle sauce:
Heat the olive oil in a saucepan and add the garlic, red onion and chillies, sauté until soft and translucent. Add the cumin and paprika and cook for a minute for adding the tomatoes, water, vinegar, salt and sugar. Bring to the boil then reduce the heat to a simmer and cook for half an hour or until the sauce starts to thicken and turn silky. Remove from the heat and set aside.
Avocado Salsa:
Chop the avocados into 1cm cubes and mix with the lime juice and coriander leaves and season with salt and pepper.
Cucumber Slaw:
Combine the cucumber, chilli, red onion, baby cos and coriander leaves in a bowl and mix well. In a jar combine the remaining ingredients to make the dressing. Shake well and pour over the vegetables.
To Assemble:
Heat the tacos in an oven or microwave. Put a small amount of olive oil into a frying pan and quickly cook the prawns (or if they are pre-cooked just heat them through). Add the chipotle sauce and cook for about a minute. Onto each taco put some slaw, prawns and chipotle sauce and avocado salsa and serve with wedges of lime.
From our kitchen.fisherpaykel.com