Bloody Mary prawn tacos

The spicy Bloody Mary-inspired tomato sauce is well suited to the tender prawns and the celeriac slaw offers both earthiness and acidity to complement and cut through it all.

Ingredients

  Metric  Cups  Imperial  For the celeriac slaw

  • 1 tbsp lime juice
  • 0.5 tsp celery salt
  • 1 handful coriander, finely chopped
  • 100 g celeriac, peeled
  • 1 tbsp lime juice
  • 0.5 tsp celery salt
  • 1 handful coriander, finely chopped
  • 3.5 oz celeriac, peeled
  • 1 tbsp lime juice
  • 0.5 tsp celery salt
  • 1 handful coriander, finely chopped
  • 3.5 oz celeriac, peeled

For the prawns

  • 1 banana shallot, finely sliced
  • 1 celery stick, finely sliced
  • 2 garlic cloves, finely sliced
  • 0.5 tsp celery salt
  • 50 ml vodka or white wine
  • 0.5 tsp Tabasco sauce
  • 1 tsp horseradish sauce
  • 1 tsp Worcestershire sauce
  • 150 ml tomato juice
  • 500 g king prawns, peeled and deveined
  • 1 tbsp parsley, finely chopped
  • 1 pinch freshly ground black pepper
  • 1 tbsp sunflower oil
  • 1 banana shallot, finely sliced
  • 1 celery stick, finely sliced
  • 2 garlic cloves, finely sliced
  • 0.5 tsp celery salt
  • 1.8 fl oz vodka or white wine
  • 0.5 tsp Tabasco sauce
  • 1 tsp horseradish sauce
  • 1 tsp Worcestershire sauce
  • 5.3 fl oz tomato juice
  • 17.6 oz king prawns, peeled and deveined
  • 1 tbsp parsley, finely chopped
  • 1 pinch freshly ground black pepper
  • 1 tbsp sunflower oil
  • 1 banana shallot, finely sliced
  • 1 celery stick, finely sliced
  • 2 garlic cloves, finely sliced
  • 0.5 tsp celery salt
  • 0.2 cup vodka or white wine
  • 0.5 tsp Tabasco sauce
  • 1 tsp horseradish sauce
  • 1 tsp Worcestershire sauce
  • 0.6 cup tomato juice
  • 17.6 oz king prawns, peeled and deveined
  • 1 tbsp parsley, finely chopped
  • 1 pinch freshly ground black pepper
  • 1 tbsp sunflower oil

To serve

  • 2 fresh limes, cut into wedges
  • 1 squeeze of mayonnaise
  • 4 flour tortillas
  • 2 fresh limes, cut into wedges
  • 1 squeeze of mayonnaise
  • 4 flour tortillas
  • 2 fresh limes, cut into wedges
  • 1 squeeze of mayonnaise
  • 4 flour tortillas

Details

  • Cuisine: Mexican
  • Recipe Type: Tacos
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Set a large frying pan over a high heat. Once the pan is hot, add the oil, shallot and celery. Fry for a minute until everything starts to sizzle, then reduce the heat to medium. Fry, stirring occasionally, for about 10 minutes, until the shallot is just softened. If the shallot starts to catch, reduce the heat further.
  2. When the shallot is soft, increase the heat to high and add the garlic and celery salt. Fry for a minute then throw in the vodka or white wine and allow the alcohol to bubble and evaporate almost entirely.
  3. Add the Tabasco, horseradish, Worcestershire sauce and tomato juice and bring to the boil, then throw in the prawns. Fry just until the prawns are cooked through, then remove from the heat and stir in the parsley and a good grinding of black pepper.
  4. For the celeriac slaw, coarsely grate the celeriac into a mixing bowl. Add the lime juice, celery salt and coriander.
  5. To serve, fill the tortillas with the slaw before layering with the prawns. Top with a squeeze of mayonnaise and serve with lime wedges and extra slaw.
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