Most of my American cooking is SoCal Mexican foods I ate in San Diego and later made a version (or a pale imitation) of at home.
Makes 4 burritos
Prep time 2 hours
Cook time 5 mins
- Couple of small bowls
- Frying pan/Skillet
- 350g king prawns
- 4 large flour tortillas
- 250g rice1
- 3 limes
- Salt & pepper
- 2 tbsp olive oil
- 2 chipotle peppers, chopped (or 2 tsp chipotle paste)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp hot chili powder
- 1 clove garlic, crushed
- 340g (1 can) sweetcorn
- 2 bell peppers (I had 1 red, 1 orange)
- 3 scallions
- Large bunch coriander leaves
- Juice two limes, and combine with the marinade ingredients. Season with salt & pepper to taste.
- Stick the prawns in a bowl, cover with the marinade, and mix through. Cover and leave it in the fridge for at least two hours.
- For the salad, remove the whites of the scallions, chop them and the peppers into sweetcorn-sized pieces. In a bowl, mix together the other veg with the sweetcorn, season well with salt, and squeeze over the juice of the remaining lime.
- Cook the rice accordingly. If you’ve got plain white (long grain or basmati), mix through the juice of another lime and some chopped coriander leaves to give it a kick.
- Stick the skillet over high heat, remove the prawns from the marinade, and cook for a couple of minutes a side.
- Give the tortillas a minute in the microwave under a paper towel to soften.
- Assemble: Take a tortilla, top with ¼ rice, ¼ prawns, and a couple of tablespoons of the salad. Fold the sides in, and roll into a burrito.
A bag of Tilda lime & coriander rice works wonders. ↩