Smokey 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
Bites of seasoned tasty prawns are filling up these tacos to ensure taco night is as easy to cook as it is to eat. Add a little ranch dressing to the salad and BBQ sauce to top it all of and you’re good to go. It’s fun and scrumptious!
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)
1 tin
Sweetcorn
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1 packet
Ranch Dressing
(Contains: Eggs, Milk)
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
• 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 (1 tbsp per person).
• Dip prawns into flour mixture to coat, then into the egg and finally into the breadcrumb mixture. Set aside on a plate.
TIP: No air fryer? Omit the oil from the crumb.
Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands!
• 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.
TIP: 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, thinly shred baby cos lettuce. Drain sweetcorn. Slice tomato into thin wedges.
• Heat a large frying pan over high heat. Cook corn kernels, stirring, until lightly browned (cover the pan if the kernels are “popping” out), 4-5 minutes. Transfer to a large bowl and set aside to cool.
• Once the corn has slightly cooled, add tomato, cos lettuce, ranch dressing and a drizzle of white wine vinegar. Toss to coat. Season to taste with salt and pepper.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Fill tortillas with cos-corn salad and smokey crumbed prawns.
• Drizzle with BBQ sauce to serve. Enjoy!
Little cooks: Add the finishing touch and drizzle over the BBQ sauce!
