A tortilla recipe based entirely around a sauce

The mind starts ticking when you have a jar of Roasted Garlic Jalapeño Tomato Salsa in the fridge. Every ingredient seems like a loving soul mate just waiting to be covered or dipped into it. The inspiration for theses Prawn 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 should be ready to use, it only makes sense that whatever accompanies it must have a very short preparation and cooking time. Prawns pan-fried in butter and harissa power, combined with quick oven-roasted Padron peppers make the perfect pairing along with sour cream, lime and coriander. It’s and extremely tasting combination of flavours.

Roasted Garlic Jalapeño Tomato Salsa

Not only a great salsa for tortillas and other Mexican and Tex-Mex dishes, its also a great accompaniment to all types of meat, fish and vegetables. To find out more about making and utilizing this wonderful salsa, click here for the recipe:

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Prawn and Roasted Garlic Salsa Tortillas

Print Recipe

Harissa butter fried prawns, oven-roasted padron peppers, lime, sour cream, and roasted garlic jalapeño tomato salsa all stuffed into a tortilla

Author: Flaevor
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Total Time: 25 Minutes
Yield: 2 – 4 1x
Category: Fish
Method: Stove Top Cooking
Cuisine: Modern Fusion

Ingredients

Scale

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

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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.