Campfire Spot Prawn Tacos with Tomatillo-Avocado Salsa
Ingredients
Serves 4 people
1 kg Wild BC Spot prawns
2 Tbsp Olive oil
8 Corn tortillas
3 Tomatillos
1 Jalapeno, stemmed
½ bunch Cilantro, chopped
1 Avocado
2 Limes
2 C Cabbage, shredded
3 Radish, sliced
2 Tbsp Olive oil
2 Tbsp Red wine vinegar
½ tsp Mexican oregano
To taste Salt
Spice Mix Ingredients
1 ½ tsp Guajillo chili powder
1 tsp Ancho chili powder
½ tsp Chipotle chili powder
2 cloves Garlic, minced
1 pinch Mexican oregano
1 pinch Salt
Preparation
Prepare prawns. Peel prawns and put them in a bowl or bag. Add 2 Tbsp olive oil and mix. Add spice mix and stir until evenly distributed. Let rest for about 20 minutes so flavors can mingle.
Make slaw. Put cabbage, radish, olive oil, vinegar and oregano in a bowl. Add salt to taste and mix well.
Make salsa. For charred salsa, put the tomatillos and jalapeno in or near the embers of a campfire until they start to turn black. Thoroughly mash the ingredients together in a mortar and pestle (or between two rocks if you’re camping). Do this one ingredient at a time starting with the jalapeno, then tomatillos, avocado, 2/3rds of the cilantro and the juice of one of the limes. Season with salt to taste. For raw salsa just chop all the ingredients together with a knife as they’re a bit of a juicy mess in a mortar and pestle.
Warm tortillas and cook prawns. Preheat a grill, frying pan or clean flat rock. First, warm your tortillas 30 seconds to 1 minute per side and store them wrapped in a towel. Spritzing them with water as they heat helps keep them moist and pliable. Thread the prawns on skewers and cook them until they turn opaque about ½ way up their sides (about 1 minute). Flip them over for about 20 seconds, squeeze the remaining lime on top and build a taco immediately or transfer them to a warm platter.
Build your tacos. Layer salsa, then prawns, then slaw on the tortillas. Top with some more chopped cilantro. Enjoy!
Artwork by Adrian McKerracher
We’re proud of all of our family, friends and the fisher-people who harvest and process seafood with Walcan Seafood and Tide to Table! They have delicious fresh and frozen prawns depending on the season. Frozen prawns, if available, are excellent for a cookout like this. Throw them in your backpack and they’ll be thawed and ready to use when you arrive at your campsite or at the beach.
