Ingredients
Smoky orange prawn tacos
20 uncooked peeled small king prawns
1 teaspoon smoked paprika
1 clove garlic, crushed
2 teaspoon fresh orange juice cooking-oil spray
4 white corn tortillas
2 tablespoon light sour cream
1 trimmed corn cob
1 tomato, cut into wedges
1 orange, cut into segments
1/2 red onion, cut into wedges
2 tablespoon pickled jalapeño chillies
1/4 cup loosely packed fresh coriander leaves (cilantro)
2 teaspoon lime juice
Method
Smoky orange prawn tacos
1 Place prawns, paprika, garlic and juice in a large bowl; mix to combine, season. Thread onto 20 bamboo skewers.
2 Make corn salsa. Cook corn on a heated grill plate (or grill or barbecue) for 10 minutes, turning occasionally. When cool enough to handle, use a sharp knife to remove the kernels from the cob. Combine corn in a medium bowl with remaining ingredients. Season to taste.
3 Lightly spray a heated grill plate (or barbecue or grill) with oil; cook prawns for 3 minutes or until just changed in colour.
4 Cook tortillas on a grill plate for 30 seconds each side. Fill tortillas with prawns and salsa; top with sour cream. Accompany with lime wedges, if you like.
Notes
Pickled jalapeños chillies can be found in the pickled vegetable or Mexican section of supermarkets.