Recipes Prawn fajitas with grilled peach salsa

Recipes Prawn fajitas with grilled peach salsa

Recipes Prawn fajitas with grilled peach salsa

Recipes Prawn fajitas with grilled peach salsa Make Curtis Stone’s delicious Mexican-inspired prawn fajitas for dinner tonight. Or let the kids prepare their own fajitas! Prawn fajitas with grilled peach salsa

Ingredients

  • 2 tablespoons Coles Olive Oil
  • 1 lime, zest
  • 1 clove garlic clove, finely chopped
  • 500g medium raw Crystal Bay Prawns, peeled and deveined, tail off
  • 8 burrito tortillas

Peach salsa

  • 2 tablespoons Coles Olive Oil
  • 1 medium yellow peach, cut into 2cm slices
  • 2 medium field tomato vegetables, cut into medium dice
  • 0.25 shallot, cut in to thin slices
  • 2 teaspoons Coles Red Wine Vinegar
  • 1 tablespoon fresh coriander, roughly chopped

Chilli lime corn

  • 1 tablespoon Coles Butter, softened
  • 1 teaspoon lime juice
  • 1 clove garlic clove, finely chopped
  • 1/8 teaspoon red chilli pepper flakes
  • 4 small corn cobs, fibers eliminated, husks attached

Method

  • Step 1 Preheat BBQ or char grill pan to medium to high heat.
  • Stage 2 In medium mixing bowl mix 2 tablespoons olive oil, the chopped garlic clove, lime zeal and prawns. Toss to coat, cover and chill until ready to cook.
  • Step three or more Meanwhile make peach salsa: Brush peach slices with 1 tablespoon oil and place on BBQ. Cook for about 2 minutes on each side or until soft. Remove to a plate to cool.
  • Step 4

    Cut grilled peach in to medium dice and place in medium mixing bowl with tomato, shallots, reddish wine vinegar, 1 tablespoon oil and coriander. Gently mix and season to taste with salt and pepper.

  • Step 5 Eliminate the prawns from the fridge and set aside while grilling the tortillas.
  • Step 6 Place tortillas in single layer on BBQ to warm through, flipping once. Transfer to a plate covered with foil to keep warm.
  • Step 7

    Meanwhile time of year prawns with salt and pepper. Place on BBQ to cook for 4 moments, or until just cooked via, turning once.

  • Stage 8 For making chilli lime corn: Blend butter, lime juice, chopped garlic and chilli pepper flakes until well integrated. Time of year to taste with salt and pepper. Set aside.
  • Step 9

    Pull back the husks from your corn cobs and pull off 1 leaf while departing the rest still attached. Take the single leaf and tie the husks back to form a handle. Coating each corn cob with the herbed butter, and place within the grill.

  • Step 10 Cook for about 8 moments, turning sometimes until corn is just ready. Function immediately.
  • Stage 11

    To assemble fajita, place 4 to 5 prawns inside a flour tortilla and top with salsa. Function with grilled corn on side.