Tacos de camarón a la diabla

Devil’s prawns tacos

Our cofounder Gerardo - @tacoguyau cranked up the heat with Laura Sharrad & My Market Kitchen. Get a closer look for the secret to a flamin' good taco. But don't worry, we've got some tricks up our sleeve to tame the fire in your mouth! Remember, you can adjust the number of chillies to your liking... for all the flavour seekers out there, remove the inner seeds & veins to dial down the heat.





40 minutes


  • 8 La Tortillería corn tortillas
  • 500 g prawn cutlets, head, shell & tail removed
  • 2 dry ancho chillies
  • 1 dry arbol chilli
  • 2 tbsp of chipotle in adobo
  • 2 medium tomatoes
  • 2 garlic cloves
  • ½ yellow or white onion
  • 1 oz of mezcal
  • 50g of butter
  • 1 avocado
  • Fresh coriander leaves, for garnish
  • Salt & pepper to taste

Cooking Instructions

  1. In a very hot skillet, roast the tomatoes, garlic & onion until black char marks start to appear. The garlic will char faster than the tomatoes & onion.
  2. Boil 100mls of water, remove from heat source, & simmer the dry chilies in the water for 10 to 15 minutes.
  3. In a blender, add the tomatoes, garlic, onion, hydrated chilies (without the water), chipotle chilies & a tsp of salt. Blend until a smooth & runny consistency is achieved.
  4. In another skillet, melt the butter at medium heat & add the prawns. Cook until prawns have changed colour to pink & charred a bit on both sides. Remove prawns from the skillet.
  5. On the same skillet add the blender content & mix with the leftover butter. When the content starts to simmer, add the prawns & mezcal. Cook until the liquid reduces & the salsa sticks to the prawns.
  6. In a very hot dry frying pan, heat your tortillas until soft, hot & floppy. Wrap in a tea towel until ready to serve.
  7. Fill up the tortillas with 2 or 3 prawns, a slice of avocado & fresh coriander leaves on top.

¡Buen Provecho!

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