Once you’ve made the salsa, it’s a freeway straight to tortilla heaven
The mind starts ticking when you have a jar of Roasted Garlic Jalapeño Tomato Salsa in the fridge. Each ingredient seems like a loving soul mate, just waiting to be covered or dipped in. The inspiration for these Shrimp and Roasted Garlic Salsa Tortillas came directly from wanting more excuses to eat the salsa.
Quick tortillas with a little advanced preparation
As the salsa is prepared in advance, it makes sense that the accompanying ingredients have very short preparation and cooking times. Shrimps fried in butter with spicy harissa add instant punch. Quickly roasted Padron peppers add a nice green element. It’s a light, summery mix on the palate, topped with sour cream, lime and coriander.
Making the Roasted Garlic Jalapeño Tomato Salsa
As well as being a great salsa for tortillas and other Mexican and Tex-Mex dishes, it is also a great accompaniment to all kinds of meat, fish and vegetables. Find out more about how to make and use this wonderful salsa by visiting the recipe on flaevor.com here
Similar recipes on flaevor.com
Recipe: Prawn and Roasted Garlic Salsa Tortillas
Prawn and Roasted Garlic Salsa Tortillas
Ingredients
- 8 small tortilla wraps
- 12 medium green prawns
- 2 tbsp butter
- 1 tsp harissa powder
- 1 tsp garlic powder
- Handful of crisp shredded lettuce
- Lime juice
- Sour cream
- 12 small padron peppers
- 250ml garlic jalapeño tomato salsa recipe here
Instructions
- Heat oven to 200C. Rub pardon peppers in oil and sprinkle with salt. Roast on an oven tray for 8 – 10 minutes or until nicely charred. Remove the stem and top of the pepper and discard.
- Heat a frying pan over medium heat. Add butter. When melted, throw prawns into the pan along with garlic powder and harissa. Cook, basting the prawns in the harissa butter until cooked through. Remove the prawns and add a tiny splash of water to the pan to loosen and gather the harissa butter pan juices together and into a sauce for pouring over the tortillas.
- Griddle or pan-fry tortillas briefly on each side to warm through. Top with sour cream, shredded lettuce, pardon peppers, Roasted Garlic Jalapeño Tomato Salsa and prawns. Drizzle each tortilla with any left-over harissa butter from the pan.
- Garnish with coriander or fresh sliced pardon pepper pieces as an option. Serve with a side of lime wedges and hot sauce.
