Baja-Style Prawn Tacos
with Creamy Slaw, Corn & Coriander- Eggs
- Gluten
- Soy
- Wheat
- Crustaceans
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
Ingredients
1
Carrot
1 packet
Mayonnaise
(Contains: Eggs;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 tin
Sweetcorn
1 packet
Shredded Cabbage Mix
1 sachet
Tex-Mex Spice Blend
(May be present: Soy, Gluten, Wheat.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Coriander
Cooking Steps
• Drain sweetcorn. • Grate carrot. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add peeled prawns, tossing to coat.
• In a large frying pan, heat the butter and a drizzle of olive oil over mediumhigh heat. • Cook corn, tossing, until starting to brown, 1-2 minutes. • Add prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, combine grated carrot, shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar. Season to taste. • When prawns are ready, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with creamy slaw, prawns and corn. • Sprinkle with torn coriander to serve. Enjoy!
