500g Australian uncooked Prawns (peeled)
Red Kellys Chipotle Ranch Dressing
2 x tablespoons Olive Oil
250g Mini Tortillas
Red Kellys Cajun seasoning (optional)
3 x Tomatoes
1 x Avocado
1 small red onion
100 x chopped coriander
2 x Corn Cobs
Salsa: On a grill hot plate or BBQ, brush corn with olive oil and grill until golden brown. Slice kernels off the cob and place into bowl. Dice tomatoes, thinly sliced red onion, avocado and chopped coriander, mix with corn. Add lime and set aside.
Prawns: Heat a shallow frying pan, add 1/2 the prawns and 1/3 bottle of Red Kellys Chipotle Ranch Dressing and a sprinkle of Red Kellys Cajun Seasoning (optional).
Turn prawns occasionally until they are cooked through. Repeat with the second batch.
At the same time in another pan, toast the Tortilla for 30 seconds on each side.
Once cooked arrange prawns, tortilla and salsa onto serving platter. Pour extra sauce into each taco.