Looking for some great summer recipes you can make while travelling? Then here are three easy Mexican-style snacks that can help you beat the heat.
Spicy prawn tacos
Total time: 1 hour
Serves: 4
Ingredients
- 500g prawns, shelled and deveined
- Salt and pepper
- 2 Tbsp olive oil
- 1 small lime, juiced
- 1 clove garlic, minced
- 1½ tsp chilli powder
- 1 tsp ground cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 8 corn tortillas
Prawn taco sauce
- ½ cup sour cream
- ⅓ cup whole egg mayonnaise
- 1 small lime, juiced
- ½ tsp cumin powde
- r¼ tsp salt
- 1 tsp green Sriracha hot sauce
- Red onion, sliced for topping
Method
Season the prawns with a little salt and pepper on both sides.
In a mixing bowl, whisk together oil, lime juice, garlic, chilli powder, cumin, paprika and cayenne pepper.
Add prawns, coating all over with the sauce. Marinade for 30 minutes.
In the meantime, fire up the campfire grill and brush with oil.
Grill prawns, around three to four minutes each side, then set aside to rest for a few minutes.
Add corn tortillas to the grill and warm for about 15 seconds each side.
Serve prawns on the warm tortillas, smothered in sauce, a handful of onion slices and wedges of lime.
Guac' and chips
Total time: 20 minutes
Serves: 4
Ingredients
- 2 ripe avocados, peeled and pitted
- 1 cup fresh tomatoes, chopped
- ¼ cup red onion, chopped
- ¼ cup coriander, chopped
- 2 Tbsp lime juice
- 1 jalapeno, seeded and minced
- 8 stale corn tortillas
- Olive oil
- Salt and pepper
Method
Mash avocados in a bowl until creamy then mix in tomatoes, onion, coriander, lime juice and jalapeno. Season with salt and pepper.
Cut each stale tortilla into six triangle shaped wedges.
Heat a skillet over the fire and fill with a ¼ inch of oil.
Once bubbling, add tortilla triangles and fry until golden brown, around two minutes.
Use a slotted spoon to remove tortilla chips and place them on a paper towel to cool.
Sprinkle them with salt and serve with guacamole.
Strawberry, honey and vanilla paletas
Prep time: 5 minutes (allow 6–8 hours for freezing)
Serves: 10
Ingredients
- 400g can full-fat coconut milk
- 3 cups fresh strawberries (or mango)
- 1 tsp vanilla bean paste
- 2–3 Tbsp honey
Method
Add coconut milk, strawberries (or mango), vanilla bean paste and honey to a blender and blend until smooth.
Pour the mixture into popsicle moulds with sticks.
Freeze for 6–8 hours and serve.
THE NEXT STEP
If you want to learn the latest caravan news, find the most innovative new caravans and camping gear or get inspired to plan your next adventure to some of Australia's best getaway destinations, subscribe to our weekly newsletter. We promise to send you only the best content.
Related articles:
Easy recipes for caravanners: Three classic bar meals
Easy recipes for caravanners: Greek-style eats
Easy recipes for caravanners: Mexican-style summer snacks