Prawn and Chicken Lettuce Tacos

Bright, colourful and fresh.

These lettuce tacos are delicious. It’s based on a delicious prawn taco recipe I did as part of an instagram collaboration with @munjal_makings. The combination of spices is sublime and paired with the. I use a combination of chicken and prawn because I’m stingy and prawns are expensive. But if you would like to go full 100% prawn I highly recommend. This is perfect as a starter or could be multiplied to be the main course.

Prawn and Chicken Lettuce Tacos

Ingredients:

Serves 6 as a starter, 4 as a main

Prawns

• 200g raw prawns

• ½ tsp cayenne pepper

• 1 tsp honey

• 2 garlic cloves, crushed and finely chopped

Chicken

• 4 chicken breasts (or 6-8 chicken thighs, depending on size) or 350 g cooked chicken

• 4 tsp cayenne pepper

• 2 tsp honey

• 3 cloves garlic, crushed and finely chopped

• Salt and pepper

Garnishes

• 1 cup yoghurt

• ½ lemon juiced

• ¼ tsp crushed chilli

• Large handful chopped coriander

• 4 tomatoes

• 2 tsp vinegar (white wine, red wine or cider vinegar will do)

• 2 small romaine lettuces

• handful salted peanuts

(Notes, variations and substitutions found below the method)

Method:

1. If cooking the chicken, preheat the oven to 220oC/200oC (fan). Chicken thigh: Place on a roasting tray, drizzle with olive oil, salt and pepper and cook for 30-40 minutes. Chicken breast: Place on a roasting tray, drizzle with olive oil, salt and pepper and cook for 25-30 minutes, flipping over halfway through.

2. Yoghurt: Meanwhile mix the yoghurt, lemon juice, chilli and chopped coriander in a bowl. Place to one side.

3. Tomatoes: Roughly chop the tomatoes and combine with the vinegar. Place to one side.

4. Once the chicken is cooked, shred it so it looks like pulled pork. Mix with the cayenne pepper, honey, garlic, salt and pepper. Place it all in a frying pan to cook the garlic through and make it juicy and delicious.

5. Place the prawns in a bowl with the cayenne pepper, honey and garlic. Heat a pan on a high heat with a dash of oil. Once hot, tip the prawns in and cook for 3-4 minutes on each side so they caramelise nicely.

6. Time to construct. Remove the larger leaves of the lettuce and lay them out on the plate (2 per person for a starter, 3 as a main). Finely slice the remaining lettuce and lay it on the lettuce cups. Spoon on the shredded chicken and chopped tomatoes. Now place the prawns on the tacos and dollop the yoghurt on top.

7. Garnish with a generous sprinkling of peanuts and a sprig of coriander

Notes, variations and substitutions:

• Chicken/prawns: Use 100% chicken or 100% prawns. Just multiply the quantities accordingly.

• Wraps: replace the lettuce cups with mini tortilla wraps.

• Make it veggie! You could replace the chicken/prawns with roasted vegetables, such as pepper or aubergine.