Southwestern Prawns Soft Tacos

Ingredients for Southwestern Prawns Soft Tacos

• 1 1/2 tablespoons minced red onion

• 1/2 teaspoons finely chopped garlic

• 1 colher de sopa de mel

• 1 teaspoon chopped fresh coriander

• 1/2 cup freshly squeezed lime juice

• 1/2 teaspoons Jamaican jerk or Cajun seasoning

• 1/8 teaspoons paprika

• 16 prawns, shelled, deveined, tails removed

• 2 ears corn (or 240ml canned or frozen and thawed)

• Vegetable-oil cooking spray

• 6 Roma tomatoes, diced

• 1 cebolinha, picada

• Lime- or lemon-pepper seasoning

• 4 lowfat whole-wheat tortillas

• 1 teaspoon chopped fresh coriander

• 1 cebolinha, picada

Combine marinade ingredients with 60ml water and season with salt. Add prawns; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove prawns and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few prawns at a time and cook until just opaque; remove prawns. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 prawns on each tortilla; top with corn relish and marinade sauce. Sprinkle with coriander and spring onion.

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