Easy Peri-Peri Prawn & Spiced Mayo Tacos
with Cucumber-Tomato Salad & Cheddar
- Eggs
- Wheat
- Gluten
- Soy
- Milk
- Crustaceans
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Fish
- Sesame
- Almond
- Eggs
- Cashew
- Milk
Loaded with juicy prawns and classic peri-peri flavours, this is our kind of weeknight meal - and one the whole family will happily help out with before devouring.
Ingredients
1
Cucumber
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat)
1
Peri-Peri Sauce
(May be present: Fish, Sesame, Almond, Eggs, Soy, Cashew, Wheat, Milk, Gluten)
1
Lime & Chilli Mayo
(Contains: Eggs)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1 packet
Mixed Salad Leaves
1
Cheddar Cheese
(Contains: Milk)
190 g
Peeled Prawns
(Contains: Crustaceans)
1
Tomato
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Halve snacking tomatoes. • Slice cucumber into thin sticks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns and peri-peri seasoning, tossing, until pink and starting to curl up, 3-4 minutes.
• In a medium bowl, combine mixed salad leaves, cucumber, snacking tomatoes, a drizzle of white wine vinegar and olive oil. Season. Little cooks: Take the lead by tossing the salad!
- In a small bowl, combine the peri-peri sauce and lime & chilli mayo.
• Microwave mini flourtortillas on a plate in 10-second bursts until warmed through. • Spread peri-peri mayo on each tortilla, then fill with cucumber-tomato salad, peri-peri prawn and Cheddar cheese. Enjoy!
