Northern shrimp tacos

Northern shrimp tacos

Ingredients

  • 454 g (1 lb) fresh peeled prawns
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground roasted cumin seeds*
  • 1 jalapeno pepper, deseeded and finely chopped
  • Finely grated zest of a lime
  • 2 green onions, chopped
  • 2 tomatoes, cored and diced
  • 2 mature avocados
  • 1 small garlic clove, finely chopped or crushed with a garlic press
  • 60 ml (1/4 cup) 0% Greek yogurt
  • Juice of one lime
  • 8 fresh corn tortillas about 15 cm (6 in) in diameter
  • A few coriander leaves
  • Espelette or Cayenne pepper (optional)
  • Salt and freshly ground pepper

Preparation

  1. In a bowl, combine the prawns, olive oil, cumin, jalapeno, lime zest, green onions and tomatoes. Season to taste and set aside in the fridge.
  2. In another bowl, mash the avocado flesh with a potato masher or fork. Add the garlic, yoghurt and lime juice. Season and set aside.
  3. Preheat the barbecue to medium and grill the corn tortillas for 1 to 2 minutes on each side. To keep warm, wrap the tortillas in a clean kitchen towel.
  4. To make it more convivial, place the warm tortillas, prawns, garnishes, coriander and Espelette pepper on the table or island and let each person help themselves.

To roast the cumin, heat the seeds dry, without fat, in a frying pan over medium-low heat for a few minutes. Leave to cool befor grinding.

Preparation
5 minutes
Cooking
10 minutes
Servings
4 people
Category
Main dishes
Recipe by
Montreal's Public Markets

Corn tortillas can be found in Mexican grocery shops and certain delicatessens or fruit shops. They keep for several days in the fridge and can be frozen. A taco made with a fresh corn tortilla makes all the difference.