Spiced Prawn Tacos

spiced prawn tacos

Today, I’m going to share a recipe for spiced prawn tacos with you, I feel I need to start this post off by saying that when I first saw this combo of spices and prawns, I wasn’t expecting great things (cinnamon and prawns, what the hell?!)

To be honest, I thought there was no way it was going to work, and my first thought was that it was going to taste like shit…

I’ll pretty much try anything though, so pushing my doubt aside, I decided to give it shot. I’m glad I did, because holy crap, these tacos were fantastic (I actually ended making bigger batch of the spice mix, so I’ve always got some on hand)

If you make these – I hope you enjoy them, and if you do, let me know what you thought of the spice/prawn combo.

Spiced Prawn Tacos
Print Recipe
A recipe for spiced prawn tacos, using cinnamon, cardamom and ginger; this recipe spicy, a little salty and would be great paired with a beer.
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Spiced Prawn Tacos
Print Recipe
A recipe for spiced prawn tacos, using cinnamon, cardamom and ginger; this recipe spicy, a little salty and would be great paired with a beer.
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Servings Prep Time
4 - 6 corn tortillas 15 - 20 minutes
Cook Time Passive Time
20 minutes 40 minutes
Ingredients
Taco Filling
Spice Mix
Servings: corn tortillas
Instructions
  1. In a small container, combine the spices and set aside. Then chop the prawns, place in a small bowl and cover in as much of the spice mix as you would like (it's completely up to you)
  2. Add a glug of oil and the onions to a frying pan. Cook on a medium high heat stirring occasionally until the onions start to sizzle a little. Add the tomatoes and continue cooking until onions are translucent.
  3. Add the prawns to the pan, stirring occasionally until thooked through. Remove from the heat and serve tacos with guacamole, coriander and sour cream.
Recipe Notes
  • When adding the tomatoes, add some chives or spring onions to add some more flavour.
  • We use corn tortillas, and steam them in non-stick pan without using oil (if you want yours a little crispier, you can fry them in oil until soft)
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Spiced Apple Cider

spiced apple cider

I’m pretty obsessed with things traditionally christmassy: carols, food, sweaters, decorations – you name it. As lovely and as cosy as all all that stuff is, it doesn’t really make sense in New Zealand, where it’s summer right now.

While looking around the internet one day, I found a recipe for some spiced apple cider (American soft cider – non alcoholic), which can be served either hot or cold; so is perfect for you guys living in a warmer climate who want to a Christmas drink, but don’t want to boil because it’s so damn hot. !

spiced apple cider
Spiced Apple Cider
Print Recipe
This spiced apple cider can be served hot or cold, so it's great for those living in a warmer climate who want something traditionally Christmassy
Servings Prep Time
4 cups 10 - 15 minutes
Cook Time
3 - 4 hours
Servings Prep Time
4 cups 10 - 15 minutes
Cook Time
3 - 4 hours
spiced apple cider
Spiced Apple Cider
Print Recipe
This spiced apple cider can be served hot or cold, so it's great for those living in a warmer climate who want something traditionally Christmassy
Servings Prep Time
4 cups 10 - 15 minutes
Cook Time
3 - 4 hours
Servings Prep Time
4 cups 10 - 15 minutes
Cook Time
3 - 4 hours
Ingredients
Servings: cups
Instructions
  1. Core the apples and place in a large pot, add the sugar and spices (you could use a stick of cinnamon if you wanted, he original recipe used a stick, but I can't find them anywhere at the moment).
  2. Cover the apples with cold water and bring to the boil. Boil for around 30 minutes to an hour on medium-high.
  3. Reduce the heat and leave to simmer for about two hours.
  4. strain apples through a sieve and discard the solids.
  5. Strain a second time through a sieve lined with cheesecloth - this gets rid of any pulp left behind, I was surprised at how much there was!
  6. Allow cool, and enjoy!
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