I’m really good at this. You have no idea.
These are clean and crisp and delicious, as close as I’ve gotten to the kind of Mexican food I had in San Diego. Note that a relative lot of it is supermarket-available, because that’s what I had to hand. The salad makes more than you need, stick it in the fridge and scoff it with whatever needs a nice clean-tasting accompaniment.
Makes 4 burritos
Prep Time 1 hour
Cook time 5 mins
- 350g king prawns (2 packs from Tesco)
- 3 limes
- 250g lime & coriander rice (mine was a bag of Tilda)
- 2tbsp olive oil
- 2tsp chipotle paste (Sainsburys)
- 1tsp ground cumin
- 1tsp ground coriander
- 1 clove garlic, ground
- ½ tsp hot chilli powder
- 340g sweetcorn (1 large can)
- 2 bell peppers (I had 1 red, 1 orange)
- 3 spring onions
- Large bunch coriander, roughly chopped
- Combine the marinade ingredients with the juice of two of the limes. Season with salt and pepper.
- Stick the prawns in a bowl, pour the marinade over, stir so the prawns are covered, cover with cling-film, then stick it in the fridge. Don’t touch it for at least two hours.
- Make the salad. Chop the peppers into sweetcorn-size pieces. Remove the white inch of the spring onions, then chop into sweetcorn-sized chunks. Add them to a bowl with the sweetcorn and coriander. Season well with salt and the juice of the remaining lime.
- Stick a pan over a high heat. Remove the prawns from the marinade and cook for a couple of minutes each side, then remove from the heat.
- Cook the rice according to the packet’s instructions.
- Give the tortillas a minute in the microwave under a paper towel, to soften.
- Assemble: Stick ¼ of the rice on a tortilla. Top with ¼ of the prawns, then a couple of tablespoons of the salad. Fold the sides in and roll bottom-to-top. Leave to rest with the join down for about 30 seconds, then optionally wrap in foil.
- Get it down ye. Goes particularly well with chipotle hot sauce.