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Chorizo and Prawn Tacos

with harissa aioli and spicy wedges

The best types of tacos are those where you have a myriad of flavours and textures in every bite. That's exactly what you'll experience when you taste the spicy, herby, meaty tongue-tingling filling in these tortillas.

Tags:
Spicy
Eat Me First
Allergens:
Milk
Sulphites
Egg
Mustard
Crustaceans
Wheat
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Chorizo

(Contains Milk)

3 unit(s)

Potatoes

250 grams

Cherry Tomatoes

5 grams

Parsley

1 unit(s)

Garlic

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

1 sachet(s)

Harissa Paste

1 sachet(s)

Aioli

(Contains Egg, Mustard)

180 grams

Prawns

(Contains Crustaceans)

8 unit(s)

Tortilla

(Contains Wheat)

40 grams

Salad Leaves

1 sachet(s)

Harissa Spice Mix

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)4548 kJ
Energy (kcal)1087 kcal
Fat49 g
of which saturates12.7 g
Carbohydrate119.4 g
of which sugars11.8 g
Dietary Fiber0 g
Protein43.7 g
Cholesterol0 mg
Salt8.04 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper

Instructions

Cook the Wedges
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9. 
  • Chop the potatoes into 2cm thick wedges (peeling optional). Pop the wedges onto a lined baking tray.
  • Drizzle with oil. Season with salt, pepper and harissa spice mix
  • Toss to coat and spread out in a single layer.
  • Once oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through. 

TIP: Use two baking trays if necessary—you want the wedges nicely spread out!

Make the Salad
2
  • Meanwhile, quarter the tomatoes.
  • Finely chop the parsley (stalks and all).
  • Peel and grate the garlic (or use a garlic press).
  • In a medium bowl, mix the red wine vinegar with 2 tbsp oil (double for 4p). Season with salt and pepper then add the parsley and tomatoes.
  • Just before serving, add the rocket to the bowl and toss to coat.
Mix the Harissa Aioli
3
  • Add half the harissa paste to a small bowl along with the aioli.
  • Mix together then set aside.
Fry the Chorizo
4
  • When 15 mins of cooking time remain for the wedges, place a large pan over medium-high heat (without oil). 
  • Once hot, fry the chorizo until it starts to brown, 3-4 mins.
  • Once cooked, remove the chorizo from the pan and mix with the remaining harissa paste.
  • Return the pan to medium-high heat (add a drizzle of oil if the pan is too dry).
5
  • Roughly chop the prawns. IMPORTANT: Wash hands and equipment after handling raw prawns.
  • Once the pan is hot, add the prawns
  • Season with salt and pepper and fry, stirring, for 3-4 mins.
  • Stir in the garlic and cook for 1 min more, then remove the pan from the heat. IMPORTANT: Prawns are cooked when pink on the outside.
  • Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
6
  • Top the tortillas with harissa chorizo chunks and fried prawns
  • Garnish each taco with the rocket and tomato salad. 
  • Finish with a drizzle of harissa aioli.
  • Serve with the spiced wedges alongside.
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