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Recipe Neon Cactus - Francis Cowlam's Prawn, lime and coriander tacos

Every fortnight, the region's top chefs share their culinary secrets with a recipe for you to try at home

Recipe: Neon Cactus - Francis Cowlam's Prawn, lime and coriander tacos

Neon Cactus opened up on Call Lane earlier this year. The Mexican-themed bar is all big electro tunes and tequila at night, but earlier in the day they do quality Mexican street food-inspired dishes. Here, Francis Cowlam, the head chef of Leelex Group (who own Angel’s Share, Oporto, Jake’s Bar, Neon Cactus and London’s Portobello Star), shares a recipe for one of his favourite Mexican dishes.

3 corn tortillas
18 fresh water prawns
2 sprigs of coriander
2 wedges of lime
1/4 iceberg lettuce (shredded)
2 tbs of salsa verde
1 tbs of tomato salsa
1 tbs of guacamole
1 tbs of sour cream

To make the salsa verde, simply blend the flesh of one green pepper, one clove of garlic, one teaspoon of salt, two green chillies (seeds included), the juice of one lime and two tablespoons of cold water, blend together and refrigerate.

To make tomato salsa, deseed and finely dice two vine tomatoes, one red pepper and one red onion, add chopped coriander, the juice of half a lime, one tablespoon of tomato paste and refrigerate.

To make guacamole, you will need ripe avocados. Take one avocado, slice it down the middle until you feel the stone, rotate the avocado until you’ve made a full circle around the stone then twist the two halves apart. Use a spoon to dig out the avocado, the mash it up using a fork. Add the juice of one lime and one tablespoon of the tomato salsa you just made, season and refrigerate.

For the filling, place the prawns, lime juice, salsa verde and chopped coriander in a bowl and leave for a minimum of one and half minutes, but no longer than one hour, as the prawns will get tough. In the meantime, slice the lettuce finely and warm the tortillas ether under a grill for 10 seconds, or you can give them five seconds in the microwave. Once they’re warm, use some of your salsa verde to dress your lettuce, drain the prawns, fold the tortillas in half and fill equally with the prawns and lettuce, finally place on the plate and garnish with sour cream, tomato salsa, guacamole, and wedge of lime.

Posted on Wednesday 25th November 2009

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