Mexican food has been a long time favorite of mine. I can still smell the rice pudding from Gonzales’ in Richmond. My parents would take me there, as a toddler, after church every week to meet my grandparents for a family meal. I thought of it as my reward for quietly enduring another Sunday service. The practice of bringing family and friends together around food started here for me. The practice of bringing family and friends together around food started here for me. Every part of the food we eat has a story: from the earth it’s grown on to the farmer who tends it all the way to the table on which it is celebrated. I like to know as much of the story as possible and I believe the fewer steps involved between the farmer and my table the better.
We had Kelly’s kids, Mark and Nicole and Nicole’s friend Zoë for Prawn Tacos last week. Kelly refers to them as my Mexican Spring rolls for the fresh veggies used. While we loved the meal, the conversations sparked by the food were truly a highlight of the evening. Kelly captured Zoë on video sharing the role food plays in her family.
The Prawn Tacos were very simple to make and largely influenced by what we’d picked up at our CSA that week. Many of my favorite recipes arise from the challenge to use all of the bounty in our refrigerator, this meal was no different. We had frozen prawns from Trader Joe’s on hand a vegetable bin full of wonderful produce from Tolay Valley Farms and some corn tortillas. Hmmm…. what to do with it all?
Prawns- 1.5 per taco seemed sufficient
Carrots- shredded or chopped very thin
Mustard Greens- shredded
Red Onion- diced
Cucumber- sliced thin
Yogurt (we like Straus Whole Milk Plain) – about a half cup
Chipotle Sauce (I love the Frontera Enchilada sauce) – to taste (I used about 6 tablespoons)
Hot Sauce- to taste
Begin with the yogurt sauce. Pour the yogurt into a bowl, mix in your favorite sauce or salsa to taste then add the hot sauce of your choice. You can put out in a serving bowl along side some tortilla chips and use this sauce as a dip as well as a topping for your tacos.
After this I set up the chopping board and got busy with my vegetables while I preheated the broiler. Once done with my chopping I popped the prawns into the broiler for 7 minutes and Nicole started heating some oil to ready the tortillas. Pop the prawns out of the oven and remove the shell, breaking each prawn into several pieces.
Place your prawns on the warm tortilla, top with the vegetables and a few dollops of the yogurt sauce. Many substitutions can be made. The ingredients for this meal were dictated by what we had on hand. Many different types of greens would work. I found the bitterness of the mustard greens was balanced nicely by the sweetness of the carrot and cucumber.
Try ours or make your own. We’d love to hear about your creations and the stories around your dinner table.