Easy Tropical Prawns & Pineapple Slaw Tacos
with BBQ Mayonnaise- Crustaceans
- Milk
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
Loaded with juicy prawns and classic Caribbean flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring. Hot tip: don't skimp on the slaw - the charred pineapple adds a sweetness and tang that will have you going back for more.
Ingredients
1 tin
Pineapple Slices
1 packet
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
slaw mix
1 sachet
mild Caribbean jerk seasoning
1 packet
pre-chopped onion
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
BBQ mayo
(Contains: Eggs; May be present: Milk.)
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Remove pineapple from pan and roughly chop. Transfer to a medium bowl.
• Add Greek-style yoghurt and a drizzle of white wine vinegar to the bowl with pineapple. Season with salt and pepper to taste. • Add slaw mix, then toss to coat.
Little cooks: Take the lead by tossing the slaw!
• In a second medium bowl, combine mild Caribbean jerk seasoning with a drizzle of olive oil. Add peeled prawns, tossing to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns and pre-chopped onion, tossing, until pink and starting to curl up, 4-5 minutes.
• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Spread a thin layer of BBQ mayo over each tortilla. • Fill tacos with pineapple slaw and Caribbean-spiced prawns to serve. Enjoy!
Little cooks: Show them how it's done and help build the tacos!
