Prawn Jalapeño Quesadilla Tacos
These prawn Jalapeño quesadilla tacos are quick, easy and prefect for those that love shrimp and spicy food.
Servings: 4 Tacos
Calories: 374kcal
Ingredients
For the Prawns
- 250g raw jumbo king prawns or shrimp deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder or granules
- 1 teaspoon onion powder or granules
- ¾ teaspoon chilli powder use mild if you want to reduce the spiciness.
- ¾ teaspoon dried oregano
- 20g butter
- 1 large brown onion (chopped)
- 40g pickled jalapeños (chopped)
- 1 tablespoon coriander or cilantro (chopped)
- 2 tablespoon tomato puree
- 1 lime (squeezed)
To Assemble
- 4 tortillas or mini wraps 6 - 7 inches
- 200g grated mozzarella or Oaxaca cheese
- Chilli sauce to serve
Instructions
- Dry the prawns with paper towels then chop each prawn into 2 - 3 pieces. In a bowl, season the prawns with salt, black pepper, garlic powder, onion powder, chilli powder and dried oregano then set aside.
- Place a frying pan on a medium - high heat then add in the butter. Once the butter has melted and sizzling, add the onions and cook for 2 minutes. Add the prawns to the pan and continue to cook the prawns with the onions for 1 minute while stirring.
- Add in the chopped jalapeños and coriander and stir then add and mix in the tomato purée and lime juice. Once all the ingredients are combined and the prawns are cooked through, transfer the prawns to another container and set aside.
- Lightly grease the same frying pan with butter and place on a low to medium heat. Add a tortilla then sprinkle 25g cheese on half the tortilla. Top with ¼ of the prawn mixture then top the prawns with another 25g of cheese.
- Fold the tortilla and cook for 30 seconds. Turn the taco over and cook for another 30 seconds until golden brown. Transfer the taco to a plate and repeat the process with the rest of the tortillas.