TACO INGREDIENTS:

• Diego’s packet of either White Corn Tortillas, Yellow Corn Tortillas, or Street Taco Flour Tortillas

• 1 kg (~16 pieces) *Margarita Chargrilled Prawns

• 2-3 medium juicy limes, cut into ~16 wedges

• Vegetable oil (for frying corn tortillas into crispy taco shells)

• *Pickled red onions White cabbage, finely shredded Sour cream, thinned with a bit of water & favorite hot sauce (for taco topping under the prawns)

• Crumbled feta

• Optional: 1 medium diced avocado

• Optional sides: *Mexican Rice, *Mexican Pinto Beans, *Salsa Verde, or Salsa Fresca

TACO MAKING INSTRUCTIONS:

1. Prepare Soft Tortillas:

   • Warm the number of corn and/or flour tortillas according to the packet instructions.

   • Place them in a tortilla warmer or wrap them in a clean tea towel to keep warm.

2. Make Taco Shells:

   • In a medium pot or frying pan (with at least a 7 cm depth), heat enough vegetable oil to reach 177-180°C (use a candy thermometer to check the temperature).

   • Place 1 tortilla in the heated oil to soften.

   • Using tongs, gently fold the tortilla to create a taco shell shape, holding it in place as the bottom half cooks to a golden crisp (~2 minutes).

   • Flip the shell and cook the other side for an additional ~2 minutes.

   • Lift the taco shell out and place it upside down on a paper towel-lined plate to drain.

   • Repeat, ensuring the oil stays at the correct temperature (177-180°C) and place the taco shells in a paper towel-lined covered dish to keep warm.

3. Assemble the Tacos:

   • Place the warmed tortillas or taco shells on the table with the bowls of hot and cold taco fillings.

   • Add Margarita chargrilled prawns, a squeeze of lime, pickled red onions, shredded cabbage, thinned sour cream, crumbled feta, and diced avocado (optional).

   • Serve with optional sides like Mexican Rice, Mexican Pinto Beans, and Salsa Verde or Salsa Fresca.

Note: For full recipe details, visit Diego’s website. Enjoy your taco-building feast with family and friends!