King Prawn Huaraches (Corn Tortillas)

King Prawn Huaraches (Corn Tortillas)


Serves 8 as an entrée or 4 as a light meal

Prep: 30 min
Cooking: 15 min

300g masa harina (cornmeal flour, available from Mexican food wholesalers)
500ml (2 cups) water
½ tsp salt
1 x 400g can black beans, drained
2 tbsp canola oil
2 handfuls of washed and roughly chopped salad greens (can also add shredded cabbage)
2 tbsp sherry vinaigrette (2 tsp of sherry vinegar and 1½ tbsp olive oil)
24 grilled king prawns
300g cherry tomato salsa*


1 punnet cherry tomatoes
1 long green chilli, diced
¼ Spanish onion, diced
½ bunch fresh coriander, diced
1 tbsp sherry vinaigrette
2 tsp lime juice
Pinch salt
75g fresh grated cheese
2 limes, to serve


Mix the masa harina with the water and the salt to form a soft dough. Work the dough and divide it into two balls.

Flatten both balls with a tortilla press (or a rolling pin) to form two tortillas (or ‘huaraches’).

Puree the black beans until a paste forms.

Spoon the black bean paste among the two huaraches and pinch the edges together to resemble a closed sandwich.

Heat the canola oil in a fry pan. When hot, fry the huaraches until crispy. Drain and place on a dinner plate.

Top the huaraches with salad greens dressed in sherry vinaigrette, grilled king prawns (about 4 per huarache), cherry tomato salsa and cheese.

Squeeze lime over the dish straight before serving.

Recipe provided by Flying Fajita Sistas

More Recipes

Albacore, Yuzu and Cucumber Salad - Chef Recipe by Ben Devlin

A deliciously light sashimi-style salad, served with nori sheets and yuzu dressing; best paired with...

Steamed Shellfish with Baby Artichokes - Chef Recipe by Nino Zoccali

This is another beautiful, simple dish that relies totally on the quality and freshness of its ingre...


Arancini can be made with an assortment of fillings, so don't be afraid to get creative.

Similar Recipes