Honey-Soy Prawn Tacos
with Asian-Style Salad & Crispy Shallots
Nothing screams summer tacos, quite like adding prawns and pear to your tortillas. This super bright concoction packs colour, crunch and flavour (honey-soy to be precise). Sprinkle over some crispy shallots to serve and dig in!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1
pear
1 clove
garlic
1 packet
prawns
(Contains: Crustaceans;)
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
crispy shallots
1 packet
Japanese dressing
(Contains: Soy, Sesame;)
Not included in your delivery
1
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy;)
1 tbs
honey
2 tsp
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Grate carrot. • Thinly slice pear. • Roughly chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. In the last minute, cook garlic, the soy sauce, the honey and the vinegar, until slightly thickened, 1-2 minutes. • Remove from heat and cover to keep warm.
• In a medium bowl, combine Japanese dressing and a drizzle of olive oil. Add mixed salad leaves and carrot and toss to coat. Season. • Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
• Spread each tortilla with some mayonnaise. Top with a helping of Asian-style salad, pear and honey-soy prawns. • Sprinkle with crispy shallots to serve. Enjoy!
