INGREDIENTS
1 baby cos lettuce, finely shredded
½ bunch coriander, leaves picked and chopped
4 Roma tomatoes, diced
2 avocados, diced
1 Lebanese cucumber, diced
3 green onions, finely sliced
3 red radishes, cut into thin matchsticks
Salt flakes and freshly ground black pepper, to taste
18 small soft wheat tortillas
36 green prawns, peeled and deveined
50ml vegetable oil
200ml crème fraîche or sour cream, thinned with a little buttermilk or lime juice
100g pickled jalapeño chillies
METHOD
Make Salsa Verde: pulse all ingredients in a food processor to form a coarse paste.
Make Salsa Roja: preheat oven to 250ºC. Drizzle tomato, onion, garlic and chillies with oil, sprinkle with salt and roast for about 30 minutes, until well coloured, turning occasionally and removing the chillies if they start to char. Peel and seed tomatoes, peel onion, squeeze garlic from skins and process to a smooth paste in a food processor with chillies, coriander and salt.
Combine lettuce, coriander, tomato, avocado, cucumber, green onion, radish, salt and pepper.
Preheat oven to 180°C and heat a barbecue or char-grill plate.
Wrap tortillas in groups of 6 in aluminium foil and place in the oven for 5-10 minutes to warm through. Meanwhile, toss prawns in oil, sprinkle with salt and pepper and grill for 1-2 minutes each side, until just cooked through.
Spread some Salsa Verde and Salsa Roja on a tortilla, add prawns, salad, crème fraîche and jalapeños, wrap and eat.
