Ingredients

Chilli-Corn Fritters-
375g corn kernels 
2 eggs 
2 green onions, chopped 
1 clove garlic, minced 
2 Tbs fresh coriander, chopped 
2 tsp ground coriander 
2 tsp freshly ground pepper 
2 tsp sugar 
2 tsp salt 
1/2 cup plain flour 
1/2 cup polenta 
1/2 tsp baking powder 
vegetable oil for frying 
BBCC SALSA PICANTE OR SMOKY RED BEAN SALSA
BBCC GREEN JALAPENO CHILLI SAUCE
BBCC FIERY COCONUT CHILLI SAUCE
BBCC SMOKIN MANGO CHILLI SAUCE
BBCC SPICY SWEET CHILLI SAUCE
BBCC HEAVENLY HABANERO CHILLI SAUCE
BBCC RED CAYENNE CHILLI SAUCE
Sour cream 

Prawn Tacos- 
12 large prawns, peeled and cleaned 
1/2 cup vegetable oil 
1 each, yellow, red and green capsicum, thinly sliced 
3 cloves garlic, minced 
3 or 4 jalapeno chillies, finely chopped (optional for those that like it hot) 
12 corn tortillas, or small, fajita sized flour tortillas 

Guacamole: 
2 or 3 ripe avocados 
fresh lemon or lime juice 
BBCC GREEN JALAPENO CHILLI SAUCE 
salt and pepper 

Cooking Instructions

Chilli-Corn Fritters-
Place all the ingredients except the salsa, sour cream and vegetable oil in the bowl of a food processor and process until blended but still slightly lumpy…don’t over-process. Let stand for one hour at room temperature. 

On an oiled griddle or skillet, spoon 1/4 cup of the mixture to form a small cake. Repeat until all the mixture is used. 

Cook on medium-high heat until browned on both sides.

Serve warm with salsa and sour cream as a side dish for the tacos. 
Should make 12, small to medium sized fritters. 

Prawn Tacos-
Heat oil to medium-hot, add capsicum and garlic and cook for 2 minutes. Add the prawns and chillies, and cook until the prawns turn bright orange. Do not overcook. 

Spoon the mixture onto tortillas that have been warmed and slightly blackened on the grill. Add salsa or chilli sauce of your choice and fold or roll the tacos. 

Guacamole-
Cut the avos in half, remove the pips, spoon out the avocado and mash in a bowl with a fork. 

Add a few squirts of lemon or lime juice and salt/pepper to taste. The BBCC GREEN JALAPENO CHILLI SAUCE can be added too, to make the perfect Guac. Mix thoroughly and serve alongside the tacos and fritters. 

MAKES
12 tacos
 
ADVANCE PREPARATION
Fritters can be cooked at home, refrigerated and re-heated on the bbq plate if that is preferred. But they are fun to cook on the spot too.