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Prawn tortillas with Mexican rice and pickled onions

Updated: Apr 28, 2020

This is a very easy and very fun casual dinner if you are cooking for a group. I made up the rice recipe as I wanted a sticky, spicy tomato based rice and it was really tasty. I served this with some juicy king prawns and left the shells on, which in hindsight, made the meal messier than it needed to be...

I made my own tortillas, which is a bit of a faff as you have to roll out the dough quite thin. If I am honest, I wouldn’t bother but as we didn’t have any tortillas and an excessive amount of plain flour I put myself up to the challenge.

The Mexican rice on the other hand was so easy and went down a storm.

As mentioned I served the prawns with the shells on, I would remove the shell minus the tail next time so that the prawns are easier to eat and soak up more of the chilli flavour.

If you don’t have prawns, you could swap for chicken or tofu or even just roasted veggies.


Serves 5


Mexican rice

  • 1 red onion

  • 1 tbsp of caster sugar

  • 2 cloves of garlic - minced

  • 1 Tbsp paprika

  • 2 Tbsp tomato paste

  • 1 tin of tomatoes

  • 1 Tbsp Tumeric

  • 1 red chilli or 2 tps of chilli powder

  • 1 tsp cayenne pepper

  • Olive oil

  • 1 cups of white rice

  • 1 chicken stock cube

  • 500ml water

  • 2 knobs of butter


  • Finely dice the onion and fry with oil, spices and garlic in a heavy bottomed pan on a high heat

  • Fry for 6 mins with the caster sugar until the onion has coloured nicely and is carmelising slightly

  • Dissolve your chicken stock cube in a bowl with the boiled water

  • Pour the dry rice over your onions, add the tomato paste and give a good stir

  • Pour in your chicken stock and tin of tomatoes, give it a stir and leave to simmer for 15 mins

  • Check after 10 mins, you might want to add some more water

  • When the rice is ready add two knobs of butter and give it a good stir

  • It should not be too saucy, more sticky in texture

Pickled onions


  • 1 red onion

  • 3 tablespoons of caster sugar

  • Small handful of coriander seeds if you have

  • White wine or apple cider vinegar


  • Finely slice a red onion and put into a shallow bowl

  • Dissolve the sugar with little warm water and add to the onions with the vinegar and coriander seeds

  • Cover and leave for an hour



  • 250g plain flour

  • 150ml lukewarm water

  • 2-3 tablespoons vegetable oil

  • Salt


  • Mix the flour, oil and salt in a bowl and pour over 150ml warm water

  • Knead the mixture for 5-10 on a floured surface until the mixture creates a nice ball of dough

  • Put the mixture in a bowl, cover and leave in a warm place for at least 15 minutes

  • Once the dough has rested cut the dough into 6 pieces and roll until very thin - this can take a bit of time

  • Heat your frying pan, with no oil until hot and cook the tortillas for a couple of minutes on each side until brown

  • Wrap them in tin foil until you serve

Chilli prawns


  • 12 prawns

  • 2 cloves of garlic

  • 1 fresh chilli or lazy chilli

  • Olive oil


  • De-shell the prawns, leaving the tails on and run your knife down the back of the prawn and remove the black vein

  • Heat up a frying pan with a little oil and some chopped garlic

  • Add the prawns and chilli and fry for 5 mins making sure you turn over half way

  • Once off the heat drizzle with some oil and lemon juice

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