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Mexican Prawns with Corn and Avocado Salsa

Serves 4, Prep: 10 minutes

Salsa Ingredients: 1 avocado diced, 1 cup of sweet corn kernels, 1 small cucumber diced, 1 red chilli (de-seeded and finely chopped), 3 spring onions chopped, 20g coriander chopped, juice of 1 lime, 1 Tbsp olive oil, salt and freshly ground black pepper, 6 soft tacos.

Mexican Prawn Ingredients: 400g raw prawns (de-shelled), 1 ½ Tbsp Cajun spice, ½ tsp cumin, ½ tsp ground coriander, 2 Tbsp canola oil.

Method: Combine the prawns and spice in a bowl until the prawns are nicely coated. Heat the oil in a pan over a medium heat. Cook the prawns, until they turn opaque, avoid over-cooking. Combine the salsa ingredients and season to taste. Serve the prawns in heated soft tacos and top with salsa.

Simple Salsa

Serves 4, Prep: 10 minutes

Ingredients: 1 fresh red chilli, ¼ cup fresh coriander, 1 red onion, 2 tomatoes, 1 orange or yellow capsicum, ½ lime, sea salt and pepper.

Method: De-seed the chilli and chop finely. Dice the onion, tomatoes and capsicum and combine with the chilli in a bowl. Finely chop the fresh coriander, add to the bowl along with the juice of the lime. Season to taste with ground salt and pepper.

Bean Quesadillas

Serves 4, Prep: 10 minutes

Ingredients: 6 flour tortillas, 1 can re-fried beans, 6-8 sliced jalapeños (diced), ½ cup grated cheese, sour cream, salsa (see salsa recipe), ¼ cup coriander chopped, ¼ cup spring onions (chopped).

Method: Heat a cast-iron pan to medium heat. Heat one tortilla until lightly browned, flip over. Spread with re-fried beans, jalapeños to taste and cover with cheese. Top with another tortilla and heat until lightly brown. Flip over carefully and brown other side. Repeat with remaining tortillas. Toss over coriander and spring onions. Serve with sour cream, salsa and beer!


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