prawn and sweet potato burrito with warm sweetcorn salsa

{sweet potato-prawn burrito with warm corn salsa} via chevrons & éclairs

old habits die hard

Am I the only one who has cravings for Mexican food? One that has you itching for
a margarita-in slushie form, of course. An extra salty rim and then bottomless
chips {or crisps, for you locals} and salsa to accommodate. Throw in a bit of guacamole
and you’re speaking my language. In college, every Thursday was margarita night at the
local Mexican establishment: El Burrito Loco. I think a weekly visit inevitably
instilled a touch of hot salsa in my blood flow and thus a desire for Mexican often
happens when I’m nearing the end of the week…
 

{sweet potato-prawn burrito with warm corn salsa} via chevrons & éclairs
{sweet potato-prawn burrito with warm corn salsa} via chevrons & éclairs {sweet potato-prawn burrito with warm corn salsa} via chevrons & éclairs

an undying craving…

And since moving to London it seems like my penchant for quality Mexican food is
never satisfied. There’s always something too sweet, too mild, just not right, or
the worst is when there’s a use of faux-avocado. Can you believe that since moving
here {a little upwards on one year now}, I have not sought out a quality Mexican
establishment I like to frequent. Instead I’ve “perfected” my own recipes.

But it’s funny because I don’t have an organized day of making tacos or burritos
or anything else that mimics a Taco Bell menu {which I miss, and I digress}.
I often find myself struggling to finish off some produce or meat at the end of the
week before heading off to the grocery store to pick up “weekend needs” in libation form.
My answer to pantry-leftovers? Burritos. Or tacos based on the size of your tortillas.
 

{sweet potato-prawn burrito with warm corn salsa} via chevrons & éclairs
{sweet potato-prawn burrito with warm corn salsa} via chevrons & éclairs
{sweet potato-prawn burrito with warm corn salsa} via chevrons & éclairs

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