Sizzling prawn fajitas with chipotle hot sauce and tequila mayonnaise

Sizzling prawn fajitas

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Olive oil
24 green Australian prawns, peeled and deveined
1 tablespoon sweet smoked paprika
2 tablespoons chipotle in adobe
2 tablespoons vegetable oil
1 small red onion, sliced
2 cloves garlic sliced
1 yellow capsicum, sliced

Tomato salsa

1 250 g punnet mixed cherry tomatoes, halved
¼ cup coriander leaves chopped
1 tablespoon lime juice
1 long red chilli finely chopped
2 spring onions sliced
Corn tortillas chipotle hot sauce and fresh lime to serve

Tequila mayonnaise

2 tablespoons tequila
½ cup mayonnaise

To make mayonnaise: combine the tequila and mayonnaise, set aside.

To make the tomato salsa: place the tomatoes, coriander, lime and chilli in a bowl season with salt and mix to combine.

To make the prawn fajitas: place prawns, paprika chipotle and oil in a bowl and mix to coat. Refrigerate for 30 minutes.
Heat cast iron hot plate over high heat. Add onion and capsicum, cook 2 min. Add garlic and cook for another minute. Add prawns, cook 2-3 minutes or until cooked through. Sprinkle with fresh chilli and spring onion and serve with grilled corn tortillas, hot sauce, lime and tomato salsa.

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