Sizzling prawn fajitas with chipotle hot sauce and tequila mayonnaise

24 green Australian prawns, peeled and deveined

1 tbsp sweet smoked paprika

2 tbsp chipotle in adobe

2 tbsp vegetable oil

1 small red onion, sliced

1 yellow capsicum, sliced

2 cloves garlic sliced

Corn tortillas chipotle hot sauce and fresh lime to serve

Tomato salsa

251 g punnet mixed cherry tomatoes, halved

¼ cup coriander leaves chopped

1 tbsp lime juice

1 long red chilli finely chopped

2 spring onions sliced

Tequila Mayonnaise

2 tbsp tequila

½ cup mayonnaise

Tequila Mayonnaise:

Combine the tequila and mayonnaise, set aside.

Tomato Salsa:

Place the tomatoes, coriander, lime, chilli and spring onions in a bowl season with salt and mix to combine.

Sizzling 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, coriander and spring onion and serve with grilled corn tortillas, hot sauce, lime and tomato salsa.

Serves 4.