Prawn and Bacon Fajitas

Prawns and Bacon sitting in a tree, d-e-l-i-c-i-o-u-s.

I know, that didn’t even come close to rhyming, but that’s not what this is about. This is a love story on a plate. In a tortilla. Along with some queso fresco and guacamole (and that guac has a back story of its own, but I’ll tell you all about it another time). And I think there are certain things in this life that are just absolutely perfect when paired together. Cinnamon and chocolate. Shirley Temples and Mexican food. Snow and hot cocoa. Prawns and Bacon. There is something so naughty about combining a juicy prawn and that divine hunk of fatty pork in one bite, and to date this is my favorite dish that does just that. Thus, I give you Prawn and Bacon Fajitas.

Prawn and Bacon Fajitas

Serves 2 (or 4+ for small appies)

Ingredients:

• 15-20 large raw prawn tails, peeled and deveined
• 2 cloves garlic
• ½ tablespoon sriracha
• 1 teaspoon onion powder
• 1 teaspoon cumin
• ½ teaspoon each salt and pepper
• ¼ small red onion
• 1 large ripe avocado
• 2 fresh lemons
• ½ cup chopped cilantro, divided
• ½ cup Queso Fresco (or other soft farmer’s cheese)
• 1 large tomato
• 2 cups chopped spinach
• ½ lb bacon (if you can get it as one thick slab, do it. Otherwise, get thick-cut bacon)
• 8 small tortillas

 

Directions:

1.      Mince the garlic and add it to a medium bowl along with the prawns, sriracha, onion powder, cumin, salt, and pepper, and the juice of one lemon. Stir lightly to coat the prawns evenly, cover with plastic wrap and set in the fridge.

2.      Finely dice the red onion and add it to a small bowl. Add the juice of the remaining lemon and ¼ cup of the chopped cilantro. Slide your knife around the pit of the avocado, gently grab each half and twist to separate. Discard the pit. Scoop the avocado into the bowl with the red onion and mix together (I like to run my knife crisscross through the flesh while it’s still in the peel so it’s easier to mix once it’s been scooped out). Season to taste with salt and pepper and set aside.

3.      Chop the tomato, toss with a splash of olive oil and the cilantro, season with salt, and set aside.

4.      Chop the bacon into roughly ½ chunks am-sized and place in a medium skillet. Place the skillet over medium heat and cook the bacon until just crispy stirring minimally, about 5 minutes. Remove the bacon with a slotted spoon and place on a paper-towel lined plate and set it aside.

5.      Remove the prawns from the fridge and set them next to the stove (I’m all about organization!). Drain the bacon fat off the pan and place the pan back on the heat.  Add the prawns and let them cook for 2-3 minutes each side. Place the prawns in a bowl, add the bacon and toss together.  

6.      Serve hot with queso fresco, spinach, tortillas, and the prepared toppings. Assemble as you wish!

This is also delicious with other sides and toppings, such as:

·         Corn

·         Chopped black olives

·         Rice

·         Salsa

·         Sour cream

·         Beans

·         Chopped green chiles