Tex-Mex Prawn Tacos
with Creamy Slaw & Coriander- Crustaceans
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Wheat
- Gluten
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.*
Ingredients
1
cucumber
1
carrot
1 packet
prawns
(Contains: Crustaceans;)
1 bag
shredded cabbage mix
1 packet
mayonnaise
(Contains: Eggs;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 bag
coriander
1 sachet
Tex-Mex spice blend
(May be present: Soy, Wheat, Gluten.)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• 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.
