Just one baking tray, but one that’s absolutely packed with flavour. These tacos are perfect for a relatively speedy convivial meal. Bring the end result and the various garnishes to the middle of the table, encouraging everyone to help themselves. 

Timings

Prep time: 15 minutes
Cook time: 25-30 minutes

Serves

4 to 6 

Ingredients

  • 400g cooking chorizo, roughly cut into 1-2cm dice
  • 3 shallots, quartered
  • 400g cherry tomatoes, halved
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tsp sweet smoked paprika
  • ½ tsp black peppercorns
  • ½ tsp flaky sea salt
  • 2 corn cobs, kernels sliced off, or 250-300g frozen or canned sweetcorn
  • 360g raw shelled king prawns
  • 2 garlic cloves, crushed
  • 1 tbsp olive oil
  • 1 lime
  • 300g roasted red peppers from a jar
  • 100ml white wine
  • 1 tsp golden caster sugar

To serve 

  • 200g Greek-style natural yogurt
  • finely grated zest and juice of 1 lime, plus 1 lime cut into wedges
  • 1 avocado
  • 12-16 corn tortillas
  • 1 small mild chilli, finely sliced
  • 10g coriander, leaves picked

Method

  1. Preheat the oven to 220C/200C fan/gas mark 7. Spread the diced chorizo, shallots and cherry tomatoes over a large, shallow baking tray (approximately 30 x 42cm), and place in the oven for 12 minutes.
  2. Meanwhile, place the spices in a pestle and mortar with the flaky sea salt, and grind to a powder.
  3. In a separate large bowl, combine the sweetcorn, prawns, garlic, olive oil and about two thirds of the spice blend. Stir in the grated zest and juice of one lime. Slice the peppers into 1-2cm-wide strips and add to the bowl, mixing well.
  4. Add the prawn mixture to the baking tray, give it all a good shuffle, add the wine, and return the tray to the oven for 15 minutes.
  5. While it cooks, gather your accompaniments: add the sugar to the remaining spice mix; in a small bowl, mix the yogurt with the lime zest, half the lime juice and a pinch of salt; and using either a pestle and mortar, or the back of a fork and another bowl, mash the avocado flesh and season with salt, pepper and the remaining lime juice.
  6. Briefly heat the tortillas in a dry frying pan and keep warm in a clean tea towel.
  7. When the cooking time is up, the prawns should look pink, there may be a little char elsewhere and the mixture will definitely smell great. Sprinkle the remaining spice mix over the top, then scatter with chilli and coriander.
  8. Serve everything at the table with extra lime wedges for squeezing.

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