This one is a proper family favourite, inspired by a trip to California where we were lucky enough to tuck into the real deal. I have to admit though; for a gringo this recipe gets pretty close.

Especially when smothered in lots and lots of hot sauce.

Cooking time: prep 10 mins, cooking 40 mins, (total 50 mins).

To wash up: 1 chopping board, 1 knife, 1 roasting tin & 1 large pan.


For the tots

  • 2 large sweet potatoes, diced
  • 1 tbsp smoked paprika
  • 1 tsp cumin seeds
  • 1 tsp cayenne pepper
  • 1 glug of olive oil

For the shrimp

  • 200g fresh prawns
  • Juice from 1 lime
  • 2 chillies­­­, thinly sliced

To serve

  • 8 -12 flour tortillas
  • 2 tbsp guacamole, recipe (here)
  • Handful of cherry tomatoes, roughly chopped
  • Handful of torn coriander
  • Bottle of hot sauce


  1. Pre-heat the oven to gas mark 6 (200’C).
  2. Toss the diced sweet potato in the dried spices and oil. Pop them into the oven for 30 mins.
  3. While the potatoes are roasting, make the guacamole, chop the tomatoes and tear the coriander.
  4. Once the potatoes are almost ready, pop the tortillas in the warm oven to warm through for 2 – 3 mins.
  5. Fry the shrimp on high with the lime juice and chillies for 2-3 mins until cooked through.
  6. Serve up as quickly as possible with lots of hot sauce and a cold beer.

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