Cowboy Crumbed Prawns & Cos-Corn Tacos
with BBQ Sauce & Ranch Dressing
- Wheat
- Gluten
- Crustaceans
- Soy
- Eggs
- Milk
- Gluten
- Cashew
- Almond
- Wheat
- Eggs
- Soy
- Fish
- Milk
- Sesame
- May contain traces of allergens
Saddle up for a proper feast with these cowboy crumbed prawns tacos, piled high with crisp cos, sweetcorn, rich BBQ sauce and cool ranch dressing. Golden prawns delivers maximum crunch, while the smokey-sweet sauce and creamy herb dressing bring all the wild west flavours straight to your plate.
Ingredients
1 sachet
All-American Spice Blend
1 packet
Bbq Sauce
(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
190 g
Peeled Prawns
(Contains: Crustaceans)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1 packet
Ranch Dressing
(Contains: Eggs, Milk)
1 tin
Sweetcorn
1
Tomato
1
Baby Cos Lettuce
Not included in your delivery
1 drizzle
olive oil
1 tbs
flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Slice tomato into thin wedges. Thinly shred cos lettuce. Drain sweetcorn. Pat dry peeled prawns with paper towel. • In a shallow bowl, combine the plain flour and All-American spice blend. In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs and olive oil (2 tbs for 2P // 1 /4 cup for 4P). • Dip prawns into flour mixture, followed by egg, and finally in breadcrumb mixture. Set aside on a plate.
• Set air fryer to 200°C. Place crumbed prawns into the air fryer basket and cook, until golden and tender, 6-8 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, gently tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a large bowl, set aside and allow to cool slightly. TIP: Cover the pan with a lid if the kernels are “popping” out.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • To bowl with charred corn, add tomato, cos lettuce, ranch dressing and a drizzle of white wine vinegar. Toss to coat and season to taste. • Fill tortillas with charred corn salad and BBQ crumbed prawns. Drizzle with BBQ sauce. Enjoy!
