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04 January 2013,01:30 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the sauce, heat the oil in a deep frying pan over medium heat. Add the onion and cook for 5 minutes, or until softened. Add the pepper and chilies and cook for 5 minutes. Add the garlic, cumin, coriander and sugar and cook the sauce for a further 2 minutes, stirring.
  • Add the tomatoes, lemon juice and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 10 minutes.
  • Stir in the prawns and parsley, cover and cook gently for 5-8 minutes, or until the prawns are pink and tender.
  • Meanwhile, place the tortilla shells, open-side down, on a baking sheet. Warm in a preheated oven, 180°C/350°F/Gas Mark 4, for 2-3 minutes.
  • To serve, spoon the prawn mixture into the tortilla shells and top with a spoonful of soured cream.


  • 600 grams oil raw prawns, shelled and deveined
  • 2 tablespoon chopped fresh flat-leaf parsley 
  • 12 tortilla shells 
  • spring onions, chopped, to garnish
  • soured cream, to serve

Taco Sauce

  • 1 tablespoon Cooking oil
  • 1 onion, finely chopped
  • 1 green pepper, deseeded and diced 
  • 1-2 fresh hot green chillies,such as jalapeho,deseeded and finely chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon brown sugar
  • 450 grams ripe tomatoes, peeled and coarsely chopped
  • Juice of ½  lemon 
  • Salt and pepper

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