Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
Corn and Black Beans:
- 400g can black beans, rinsed and drained
- 1 cup corn kernels
- 1 spring onion, chopped
- ½ bunch coriander, chopped
- 1 Wicked Hots Cayenne, finely chopped
- 1 tablespoon olive oil
- Juice of 1 lime
Prawns:
- 1 tablespoon olive oil
- 500g shelled raw prawns with tail on
- 1 clove garlic, crushed
- ½ teaspoon smoked paprika
- ½ x 300g jar Wicked Hots Salsa, Mild or Medium, or Hot
To serve:
- 8 small tortillas, warmed
- ½ x 300g jar Wicked Hots Salsa, Mild or Medium, or Hot
- Sour cream
- Lime wedges
Method:
- Place the beans, corn, spring onion, coriander and chopped cayenne into a bowl. Toss through the olive oil and lime juice then season well with salt and pepper. Set aside.
- For the prawns, heat the olive oil in a frying pan over medium heat. Add the prawns and stir fry for 2 minutes. Add the garlic and smoked paprika, season with salt and pepper, then continue to stir fry for a further 2 to 3 minutes until the prawns are cooked through. Mix in half of the jar of salsa.
- To serve, pile the corn and black bean mixture onto tortillas, top with prawns, extra salsa and sour cream. Serve with lime wedges.