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Prawn and Chorizo Tacos

Prawn and Chorizo Tacos

Three Steps | Ready in 10
4.0(705)
Mimi Morley
Mimi MorleyUpdated on October 22, 2023
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Get 50% off 1st box + free for 3 months!
Calories
: 
864 kcal
Protein
: 
41g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

Energy (kcal)864 kcal
Energy (kJ)3613 kJ
Fat43 g
of which saturates10 g
Carbohydrate72 g
of which sugars8 g
Protein41 g
Salt5.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Potato Masher
•Medium Saucepan
•Colander
•Grill Pan
•Plate

Instructions

PDF
Bean Time!
1

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.

Cook the Prawns
2

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.

Finish and Serve
3

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!

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