Prawn Jalapeño Quesadilla Tacos
If you’re looking for a quick meal that you can make for lunch or dinner then you must try these prawn Jalapeño quesadilla tacos. These tacos are prefect for those that love spicy food.
Servings: 4 Tacos
Calories: 374kcal
Ingredients
For the Prawns
- 250g raw jumbo king prawns or shrimp (chop each prawn into 2 - 3 pieces)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder or granules
- 1 teaspoon onion powder or granules
- ¾ teaspoon chilli powder use mild if you want to reduce the spiciness.
- ¾ teaspoon dried oregano
- 20g butter
- 1 large brown onion (chopped)
- 40g pickled jalapeños (chopped)
- 1 tablespoon coriander or cilantro (chopped)
- 2 tablespoon tomato puree
- 1 lime (squeezed)
To Assemble
- 4 tortillas or mini wraps 6 - 7 inches
- 200g mozzarella
- Chilli sauce to serve
Instructions
- Devein the prawns then wash and dry them with paper towels. In a bowl, season the prawns with salt, black pepper, garlic powder, onion powder, chilli powder and dried oregano then set aside.
- Place a frying pan on a high heat then add in the butter. Once the butter has melted and sizzling, add the onions and cook for 2 minutes. Add the prawns to the pan and continue to cook the prawns with the onions for 1 minute while stirring. Add in the chopped jalapeños and coriander and stir then add and mix in the tomato purée and lime juice. Once all the ingredients are combined and the prawns are cooked through, remove the pan from the heat and set aside
- Lightly grease another frying pan with butter and place on a low to medium heat. Add a tortilla then sprinkle on ¼ of the cheese to cover the whole tortilla. As the cheese begins to melt, add ¼ of the prawns onto half of the tortilla then fold the tortilla over the prawns and cook for 20 seconds. Turn the taco over and cook for another 20 seconds until golden brown. Transfer the taco to a plate and repeat the process with the rest of the tortillas.