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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Comfort Food – Gluten Free Mac and Cheese

gluten free mac and cheese

Hey guys! it’s been a while since I last posted a recipe on here for you, and so today I thought that I would to share a meal with you that we’ve been eating quite a bit lately: gluten free mac and cheese.

We’re heading into winter in New Zealand and it’s getting a little chilly, and I find mac and cheese incredibly comforting when it’s cold and gloomy out; I don’t know what it is, but you really can’t beat melted cheesy, carby goodness when the weather it’s shitty outside (yes, I know I’m lactose intolerant..)

gluten free mac and cheese
Gluten Free Mac and Cheese
Print Recipe
Cheesy, carby goodness to feed the soul on those cold gloomy days.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
35 minutes 55 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
35 minutes 55 minutes
gluten free mac and cheese
Gluten Free Mac and Cheese
Print Recipe
Cheesy, carby goodness to feed the soul on those cold gloomy days.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
35 minutes 55 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
35 minutes 55 minutes
Ingredients
Mac & Cheese
Cheese Sauce
Servings: people
Instructions
  1. Preheat your oven to 200 degrees Celsius. Fill a saucepan with water, and bring to the boil. Once boiling, add the pasta and cook until just tender (about 5 - 6 minutes), stirring occasionally. Once cooked, drain and set aside (if you want, drizzle with oil, so the pasta doesn't stick).
  2. Heat oil in a frying pan on medium heat, and fry the onions and garlic until soft. Set aside
  3. In a large saucepan, melt the butter on a low - medium heat, then add the cornflour and paprika (feel free to use nutmeg instead of paprika, it works amazingly well), stirring until caramelised (around 2 - 3 minutes). Remove from the heat and add in the mustard and stock powder, gradually pour in the milk, whisking continuously until smooth.
  4. Return the pot to the heat and bring to a simmer, whisking until thickened. Stir through half the cheese and whisk until smooth. Remove from the heat and set aside
  5. Add the pasta and onion to the cheese sauce, and stir until well combined. Pour everything into a large baking dish, and combine the panko with the remaining cheese and sprinkle over the pasta. Bake for 15 - 29 minutes, or until the topping is golden and crispy.
Recipe Notes
  • Feel free to add ham or bacon into the mac and cheese when combining everything in the pot. We usually add about 250 grams of ham, and it's amazing.
  • I tend to eyeball the amount of cheese I use for this recipe, it turns out I use way more than a cup - I probably use closer to three or four.... Hey. I love cheese.
  • This recipe covers dinner for about two days for us, although it would probably last longer/serve more people if we also had it with a salad on the side.
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Road Trip Chronicles – Devil Burger Queenstown

devil burger

Our road trip turned into somewhat of a burger-fest, well for me a least – if a place we went to had a gluten free burger as an option on their menu, I needed to have it. One of the places we went to while in Queenstown, was a place called Devil BurgerContinue reading →

Review: Sweet As Popcorn

sweet as popcorn

At the Brunch Club Christmas gathering, we were given goodie bags, in those bags we each got a bag of Sweet As Popcorn. I was fairy tipsy  by the time I got home, and so I munched back half the bag before I went to bed and then ate the other half when I woke up. slightly hungover in the morning.

I REALLY loved the popcorn and raved about it all day, but was told I needed to try it while I was sober to see if it was a good drunk me thought it was (if this meant popcorn/eating, I wasn’t going to say no) Continue reading →

Nonna’s Meatballs (made gluten free)

nonna's meatballs

Today’s post is a recipe for Nonna’s meatballs; I was given this recipe a while ago, but never got around to making it until recently – gluten free meatballs are hard! I first tried making gf meatballs when Phillip and I first dating and they fell apart, I don’t take food failures very well, so I just never tried again (until now, obviously)

This time, we used panko crumbs instead of  breadcrumbs and they were great! The meatballs held together really well, and they were delicious (I’m sure they would be just as good if you used them with regular bread crumbs).

Anyway, enough babbling, here is the recipe I used:

Nonna's Meatballs
Nonna's Meatballs (made gluten free)
Print Recipe
Nonna's Meatballs (made gluten free). We used panko crumbs instead of breadcrumbs and they turned out really well.
Servings
50 small meatballs
Servings
50 small meatballs
Nonna's Meatballs
Nonna's Meatballs (made gluten free)
Print Recipe
Nonna's Meatballs (made gluten free). We used panko crumbs instead of breadcrumbs and they turned out really well.
Servings
50 small meatballs
Servings
50 small meatballs
Ingredients
Meatballs
Sauce
Servings: small meatballs
Instructions
  1. rub the mince, garlic, eggs and parsley together and form little balls, and then roll the balls in the breadcrumbs.
  2. in a frying pan, brown the meatballs in olive oil, once browned put on a plate lined with paper towels to drain.
Tomato Sauce
  1. Put all the ingredients into a large pot and simmer over a low heat
  2. add the meatballs and cook for about 20 - 30 minutes
  3. if the sauce is too thin, add some more tomato puree
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