What to Cook Tonight #27

We're writing from Yamba, in New South Wales, where we've had a few days in the sun cooking up delicious food, together. First up — Mexican baked eggs, prawn tacos with mango salsa, and crispy fish.

As we live on opposite sides of the globe we usually only get one or two opportunities to be together throughout the year. It’s always a special time that we cherish — with lots of talking, laughing, cooking, and eating. We both feel so lucky to be able to work together as mother and daughter, regardless of proximity. Our shared culinary lexicon and palate allow us to finish each other’s dishes and cook together in a way that feels deeply intuitive, creative, and always lots of fun.

This week, we met up in Yamba — a cute seaside town just south of Byron Bay. Yamba has excellent fresh seafood (especially prawns) so we made sure to feature these in our recipes, and a laid-back beachy vibe. Whilst we’ve been working a lot, we’ve also been trying to capture that holiday feeling, reaching for Mexican ingredients to accompany the sunshine and cold beers. Although we’re not quite in the swing of the summer season in New Zealand, it’s starting to feel like that time of year when we look forward to warmer days and beach weather.

The conduit tying our three recipes together this week is salsa. Prepared in myriad ways, salsas have the ability to quickly transform any dish from something everyday into something truly delicious. They are a nifty thing to have at hand for easy summer eating, potlucks, and barbecues.

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Prawn Tacos with Mango & Avocado Salsa

Our first recipe for this week is Prawn Tacos with Mango & Avocado Salsa. The fresh mango and avocado salsa is perfectly balanced — sweet, herbaceous, and slightly tart and spicy thanks to a kick of lime and chilli. If you don’t have mango, this works well with pineapple as well. Combined with creamy chipotle mayo, a fresh crunch of cabbage, and rich garlicky prawns, this is holiday eating to a tee.