Sizzling Prawn Fajitas with Chipotle Hot Sauce


  • Olive oil
  • 24 green Australian prawns, peeled and deveined
  • 1 tablespoon sweet smoked paprika
  • 2 tablespoons chipotle in adobe
  • 2 tablespoons vegetable oil
  • 1 small red onion, sliced
  • 2 cloves garlic sliced
  • 1 yellow capsicum, sliced

  • Tomato salsa
  • 1 250 g punnet mixed cherry tomatoes, halved
  • ¼ cup coriander leaves chopped
  • 1 tablespoon lime juice
  • 1 long red chilli finely chopped
  • 2 spring onions sliced
  • Corn tortillas chipotle hot sauce and fresh lime to serve

  • Tequila mayonnaise
  • 2 tablespoons tequila
  • ½ cup mayonnaise


To make mayonnaise: combine the tequila and mayonnaise, set aside.

To make the tomato salsa: place the tomatoes, coriander, lime and chilli in a bowl season with salt and mix to combine.

To make the prawn fajitas: place prawns, paprika chipotle and oil in a bowl and mix to coat. Refrigerate for 30 minutes.
Heat cast iron hot plate over high heat. Add onion and capsicum, cook 2 min. Add garlic and cook for another minute. Add prawns, cook 2-3 minutes or until cooked through. Sprinkle with fresh chilli and spring onion and serve with grilled corn tortillas, hot sauce, lime and tomato salsa.