Corn, prawn & bacon tacos

Corn, prawn & bacon tacos

Chris Middleton

This is one of the most popular summer dishes in my kitchens. It’s fast, simple to prepare and the three main ingredients work very well together on a warm tortilla – just ensure you buy the best-quality bacon and meaty, firm tiger prawns. Epazote is a unique herb very rarely seen in Australia. Otherwise known as petrol leaf due to its distinct aroma, it is truly delicious with Mexican foods, though tarragon or oregano are good substitutes should it prove hard to source.


Quantity Ingredient
8-10 Tortilla dough, large homemade masa flour tortillas
or store-bought tortillas
6 breakfast radishes, thinly shaved
1/2 bunch coriander leaves
75g salted ricotta, finely grated
pinch arbol chilli powder, to garnish (see Latin Larder)

Jalapeño & lime crema

Quantity Ingredient
2 jalapeños, finely chopped
2 limes, zested, segmented and chopped
125g low-fat sour cream
1/2 bunch chopped tarragon
pinch salt
1/2 teaspoon arbol chilli powder

Prawn, bacon & corn topping

Quantity Ingredient
2 tablespoons olive oil
100g smoked cured bacon or pancetta, finely chopped
2 corn cobs, kernels removed
1 bunch spring onions, finely sliced
1 garlic clove, very finely diced
200g peeled and deveined raw tiger prawns, cut into 1.5 cm pieces
1/2 bunch chopped tarragon, chopped tarragon, finely ground dried epazote or epazote paste


  1. For the jalapeño crema, mix all the ingredients together in a bowl.
  2. Heat a medium non-stick frying pan over high heat. Lightly spray with oil and briefly fry the tortillas to warm them. Stack the tortillas, wrap them in a warm damp tea towel and set aside to keep warm.
  3. For the topping, heat a large non-stick frying pan over high heat, add 1 tablespoon of olive oil and the bacon, and fry, stirring, until crispy and golden. Set aside on paper towel to drain. Add the corn to the pan and cook for 1–2 minutes until tender. Transfer to a small bowl and set aside to cool.
  4. Wipe the pan clean, then add the remaining 1 tablespoon olive oil together with the spring onions, garlic and prawns and fry over medium–high heat for 2 minutes, or until the prawns are just cooked and pink. Stir in the herbs and bacon, then season to taste with salt and set aside in the pan to keep warm.
  5. To serve, place the tortillas on serving plates and top with the prawn mix and generous spoonfuls of the crema. Scatter over the corn kernels, radishes and coriander leaves and sprinkle over the salted ricotta and chilli powder to garnish. Serve immediately with the rest of the crema on the side.

* Tip

  • Try experimenting here with different seafood like soft-shell crab, or pieces of firm, meaty fish like swordfish.
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