Shortcut Tamarind Salmon & Prawn Tacos
with Creamy Slaw & Spring Onion
Tamarind Seasoning - a tangy, slightly sweet blend made from tamarind, this seasoning enhances dishes with its unique balance of sweet and sour flavours. Commonly used in Indian, Thai and Mexican cuisines, add it tonight’s salmon & prawn tacos of a bold and fruity kick!
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
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
190 g
Peeled Prawns
(Contains: Crustaceans;)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Slaw Mix
1
Spring Onion
1 sachet
Tamarind Seasoning
Utensils
Cooking Steps
• Finely chop garlic. • In a small bowl, combine tamarind seasoning, garlic, the honey, soy sauce and vinegar.
• 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. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Pat salmon dry with a paper towel. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Remove from heat, then add the honey-soy glaze and gently toss salmon to coat.
• In a large bowl, combine slaw mix, mayonnaise and a drizzle of olive oil. Season to taste with salt and pepper. • Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts, until warmed through.
• Flake salmon into bite-sized chunks. • Build tacos by filling with some creamy slaw, prawns and tamarind salmon. • Spoon over any remaining glaze from the pan. • Sprinkle with sesame seeds to serve. Enjoy!
