Seafood Taco
Seafood Taco
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Directions
- Cook the prawns on a moderate heat and leave to cool down.
- Mix radish, cucumber, lettuce,avocado in a bowl.
- Dice the prawns and mix with sour cream.
- Pipe the saffron potato puree in the taco casing.
- Place the vegetable filling inside with the prawn mixture on top.
- Serve immediately.
- Potato Tortilla wraps:
- Mix flour ,baking powder, and salt in a large bowl.
- Rub in potato and butter until you get a crumbly texture.
- Slowly add the water while mixing with your hands to form a soft dough.
- You might not need all the water.
- Knead the dough for 4 to 5 minutes or until smooth and elastic.
- Lubricate the top of the dough with a little olive oil and rest for 10 minute.
- Devide the dough into small balls and roll out into desired thickness.
- Cook in a heavy frying pan until bubbly on top, turn on opposite side for 2 minutes.
- Keep stacked and warm inside a clean tea towl.
Ingredients
- 100 g Prawn (Deshelled)
- 40 g Radish (sliced)
- 60 g Cucumber
- 100 g Lettuce
- 50 ml Sour cream
- 100 g Avocado (Sliced)
- <h3>Potato Tortilla wraps:</h3>
- 800 g Plain Flour
- 50 g Butter
- 30 ml Baking powder
- 5 ml Salt
- 70 g Potato puree
- 250 ml Boiling water