With the perfect balance of cumin, paprika and oregano, our Tex-Mex spice blend is all you need to jazz up juicy prawns for these tasty tacos. Load them up with a carrot-adorned slaw, cucumber for extra crunch, and a a sprinkle of coriander for some zing!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
shredded cabbage mix
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
Tex-Mex spice blend(May be present Gluten)
white wine vinegar
• Slice cucumber into thin sticks. Grate carrot. • SPICY! This is mild spice blend, but use less if you're sensitive to heat. In a medium bowl, combine Tex-Mex spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add prawns, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, combine grated carrot, shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar in a medium bowl. Season to taste. • When prawns are ready, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Fill each tortilla with a helping of cucumber, creamy slaw and Tex-Mex prawns. • Sprinkle with torn coriander to serve.