Total Time: 0.30 Hours
Servings: 6 Person(s)
330g raw king pawns
A few tbsp of Phat Taco or chilli sauce
12 small, soft flour or corn tortillas
Shredded lettuce to serve
For the salsa
2 ears of corn (you can used the pre-cooked vac pac kind in the veg aisle if they're out of season)
A big handful of cherry tomatoes, quartered
1/2 a large red onion, finely chopped
1/2 a medium red chilli, finely chopped
Juice of a fat lime
Small bunch of fresh coriander, finely chopped
Salt and freshly ground black pepper to taste
Thread the prawns onto skewers and paint with taco sauce. You can do this in advance, but it's not necessary.
Set up your BBQ for direct grilling.
Grill your corn until tender and exuding charred gorgeousness. Slice the kernels from the core and combine with the remaining salsa ingredients. Set aside in the fridge until required.
Grill the skewered prawns briefly so as not to overcook. About a minute, to a minute and a half per side is all that's needed. If your grill is good and hot you should get a nice char on there whilst keeping them juicy. Remove from the grill and tent with foil to keep warm.
Quickly grill your tortillas, just enough to heat them through and get a few grill marks on both sides, then pile them high with shredded lettuce, salsa, prawns and Phat Taco sauce.