Chorizo and Prawn Tacos
with harissa aioli and spicy wedges
The best types of tacos are those where you have a myriad of flavours and textures in every bite. That's exactly what you'll experience when you taste the spicy, herby, meaty tongue-tingling filling in these tortillas.
Tags:
Spicy
•Eat Me First
Allergens:
Milk
•Sulphites
•Egg
•Mustard
•Crustaceans
•Wheat
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Chorizo
(Contains Milk)
600 grams
Potatoes
250 grams
Cherry Tomatoes
5 grams
Parsley
1 unit(s)
Garlic
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Harissa Paste
1 sachet(s)
Aioli
(Contains Egg, Mustard)
150 grams
Prawns
(Contains Crustaceans)
8 unit(s)
Tortilla
(Contains Wheat)
40 grams
Salad Leaves
1 sachet(s)
Harissa Spice Mix
Not included in your delivery
2 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Energy (kJ)4606 kJ
Energy (kcal)1101 kcal
Fat55.1 g
of which saturates13.8 g
Carbohydrate113.8 g
of which sugars11.8 g
Dietary Fiber0 g
Protein40.6 g
Cholesterol0 mg
Salt6.58 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm thick wedges (peeling optional). Pop the wedges onto a lined baking tray.
- Drizzle with oil. Season with salt, pepper and harissa spice mix.
- Toss to coat and spread out in a single layer.
- Once oven is hot, roast on the top shelf until golden, 25-30 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary—you want the wedges nicely spread out!
2
- Meanwhile, quarter the tomatoes.
- Finely chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press).
- In a medium bowl, mix the red wine vinegar with 2 tbsp oil (double for 4p). Season with salt and pepper then add the parsley and tomatoes.
- Just before serving, add the salad leaves to the bowl and toss to coat.
3
- Add half the harissa paste to a small bowl along with the aioli.
- Mix together then set aside.
4
- When the wedges have been cooking for 15 mins, place a large pan over medium-high heat (without oil).
- Once hot, fry the chorizo until it starts to brown, 3-4 mins.
- Once cooked, remove the chorizo from the pan and mix with the remaining harissa paste.
- Return the pan to medium-high heat (add a drizzle of oil if the pan is too dry).
5
- Roughly chop the prawns. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Once the pan is hot, add the prawns.
- Season with salt and pepper and fry, stirring, for 3-4 mins.
- Stir in the garlic and cook for 1 min more, then remove the pan from the heat. IMPORTANT: Prawns are cooked when pink on the outside.
- Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
6
- Top the tortillas with harissa chorizo chunks and fried prawns.
- Garnish each taco with the tomato salad.
- Finish with a drizzle of harissa aioli.
- Serve with the spiced wedges alongside.
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