In my house we celebrate with eating prawns / shrimp and we celebrate the fact that we are eating either. It is due to the fact that even though we are next to the Baltic sea which then goes on to the Nordic sea, shrimp are very expensive. As expensive as a good cut of steak. So eating them is always like a party. These Chipotle prawn tacos are the perfect recipe for taco Tuesday. Save the recipe now and make tomorrow or for the next one around!
For these tacos I made slightly spicy Chipotle prawns and paired them with simple fresh cucumber and red bell pepper and fresh avocado crema. What really gives these babies accent are the pickled red onions. You should make them at least 30 minutes before eating. The more time they spend in the brine, the more cohesive purple color they are going to get. These are quickly marinated red onions so I usually make a small jar of 1-2 onions and finish it during the week. They can last from 2 – 3 weeks. There are hundreds of recipes out there and you really don’t need one correct recipe, because it will always depend on the jar or bowl size where your onions are. The main idea is to pack them as tightly as you can, same as with cucumbers. They go perfectly on the chipotle prawn tacos.
Since my husband isn’t really spicy food enthusiast, I always try not to add too much heat to a dish. For me, I would add 1/2 tsp cayenne, but since we are two eaters in this household, I add just a pinch. Just enough to make him want to have a refreshing drink on the side to cool down. I think that Caribbean, Mexican, South American food should have a certain level of spice in order to really feel all the ingredients. Of course, these are in no way authentic, but tacos have earned a special place in the “street food” genre. You can put anything on a nice toasted tortilla and it will be an ode to tacos.
Another quick fishy recipe for Taco Tuesday are these super fun fish finger tacos.