Ever since I made this Sazon Chicken using this sazon seasoning mix, I have had sazon cooking ideas rolling around in my head. I initially planned on using the sazon seasoning with fish but I am still struggling with my fear of cooking fish – ridiculous I know. However, I do not have a fear of prawns (shrimp) even though the issue of over cooking is just as likely with prawns as fish. I just feel much more confident telling when to take them of the heat than I do with fish.
I guess this is because I have a deep abiding love of prawns and I have not been willing to let my concerns about over cooking stop me eating them. I have just gotten better at cooking them because I have practiced and really that is all I need to with fish. I need to stop worrying about it being perfect every single time I make it and just accept that sometimes I am going to be eating over or under cooked fish while I try things out.
It is difficult because I am a bit of a worrier – inherited from my Mum (thanks Mum!). I tend to sweat the small stuff way too much. I am trying to get better at not worrying so much but I do find it difficult and am very good at tying myself in to a pretzel and losing sleep over something that in the end turns out to be no big deal.
Quite a few of my friends are also worriers (you know who you are…). I wonder if we attract each other because we are accepting of this side of our personalities. I would love to be much more carefree and I love people who are. ut I often find their carefreeness exhausting as I start worrying for them.
Are you carefree or a worrier like me?
But no worries for me with this recipe for sazon prawn tacos. It has taken me a few goes to get right and even with my prawn cooking confidence I have overcooked the prawns on occasion. But the final product was just delicious. The yoghurt and sazon seasoning add a spice to the prawns without being overpowering and the coriander (cilantro for those of you not hanging out in Australia), tomato and cucumber salsa is a nice refreshing touch to compliment the sazon.
The first time attempt at making this didn’t use the yoghurt and I think I liked that version of the prawns almost as much as the one with yoghurt. The thing about the yoghurt was it mixed with the juices from the prawn and made this lovely mess in the bottom of the pan that was great for mopping up with left over tortilla. I know it sounds a bit gross – yoghurt and prawn juice – but trust me it was super tasty.
The first attempt also involved a tomato, cucumber and basil mix. Talk about cuisine confusion. Definitely didn’t work. The coriander was a much better option in terms of flavour mix. I list cherry tomatoes in the recipe but you can really use any small tomato. Check out the gorgeous mix I found to use and add colour. Such a great way to add interest to your dish.
I know many of you are now heading in to winter and this recipe may not seem that appealing. However, it is a lovely light dish if you are recovering from Thanksgiving overload and can’t face another lunch of turkey leftovers.
It is also quick to make if your life is heading in to over drive for Christmas. If I have the sazon seasoning on hand, I can have this on the table in under 15 minutes depending on how speedily I chop and carefully I have to inspect the prawn meat for deveining. The sazon seasoning is not time consuming either if you need to pull that together. Cooking time is about 6 minutes and prep time is about 5 minutes and that is mainly chopping the tomato, cucumber and coriander.
Calorie wise it is also great with only 330 calories.
- 200g of green prawn meat, deveined
- 1 1/2 tsp of sazon seasoning
- 1 tbs low fat plain yoghurt
- 1/4 cup of cherry tomatoes, diced
- 1/2 tbs of coriander (cilantro) finely chopped
- 1/4 cup of cucumber, diced
- 2 small corn tortillas
- Cooking spray
- Mix the sazon seasoning and yoghurt in a small bowl
- Add the prawns to the sazon and yoghurt mixture and make sure they are well coated
- Spray a small skillet with a couple of shots of cooking spray and heat on a medium to medium-high heat (I had mine on number 4 out of 6 temperature options)
- Once the skillet is hot, add the prawns and yoghurt mixture
- Cook the prawns until done - about 4 minutes. They will change colour once they are cooked
- Warm the tortillas as instructed on the packet (mine said to heat for 1 minute in the microwave on high)
- While the prawns are cooking, mix the tomato, cucumber and coriander in a small bowl to create a salsa
- Once the prawns are cooked, carefully spoon the prawns on to the tortillas
- Top with the tomato, cucumber and coriander salsa