everyday recipes

Chorizo, prawn and feta tortillas

Chorizo, prawn and feta tortillas
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Serving Size: Serves 4
Cuisine type: Mexican
Cooking time: Less than 30 minutes
Convenience: four or less

Chorizo, prawn and feta tortillas
INGREDIENTS

tortillas, 4
olive oil, 1 tablespoon
chorizo, 1, thinly sliced
kidney beans, 400g can, rinsed, drained
green king prawns, 20 medium, peeled, deveined, tails intact
smoked paprika, ½ teaspoon
small radishes, 2, finely sliced
feta, 100g, crumbled
coriander leaves, 1/3 cup
lime wedges
METHOD

  1. Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.

  2. Arrange tortillas on trays. Bake 2 minutes, until lightly toasted.

  3. Meanwhile, heat oil in large frying pan on high. Fry chorizo slices 2-3 minutes, until golden and crisp on outside. Remove from pan, reserving oil in pan. Divide chorizo and beans between pizza bases.

  4. Top each tortilla with 5 prawns. Brush with reserved oil in pan. Sprinkle with paprika and season to taste. Bake 6-8 minutes, until prawns are pink and just cooked through.

  5. Top with radish slices, crumbled feta and coriander. Serve with a squeeze of lime.



TOP TIP
  • Feta is the best substitute for a traditional Mexican soft cheese.
  • You will need about 500g green prawns in their shells.

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