This fun, fresh and fast meal is nothing short of fancy. With mustard seed and spiced prawns, your average taco experience will now taste deliciously gourmet. With some superstar ingredients like deluxe salad, onion chutney and chilli, somebody will have to call the flavour department, because things are levelling up!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
1 sachet
Brown Mustard Seeds
1 packet
Deluxe Salad Mix
1 packet
Greek-Style Yoghurt
6
Mini Flour Tortillas
1 packet
Garlic Sauce
1 sachet
Mumbai Spice Blend
1 packet
Mint
1 packet
Snacking Tomatoes
190 g
Peeled Prawns
1
Long Chilli
1
Cucumber
1 packet
Tamarind Chutney
1 drizzle
olive oil
1 drizzle
white wine vinegar
• Heat a large frying pan over medium-high heat with a generous drizzle of
olive oil.
• Cook peeled prawns and Mumbai spice blend, tossing, until prawns are
pink and starting to curl up, 3-4 minutes.
• In the last minute of cook time, add brown mustard seeds (see
ingredients) and cook until fragrant.
• Remove from heat, then stir in tamarind chutney, until coated.
• Meanwhile, slice cucumber into thin sticks. Halve snacking tomatoes.
• Finely chop mint. Thinly slice long chilli (if using).
• In a small bowl, combine garlic sauce, Greek-style yoghurt and mint.
Season with salt and pepper.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second
bursts until warmed through.
• In a medium bowl, combine snacking tomatoes, deluxe salad mix and a
drizzle of white wine vinegar and olive oil. Season to taste.
• Spread each tortilla with garlic-mint yoghurt.
• Fill with cherry tomato salad, cucumber and Asian-style prawns.
• Sprinkle with chilli to serve. Enjoy!