Double Baja-Style Prawn Tacos
with Creamy Slaw, Corn & Coriander
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 and a sprinkle of coriander for some zing!
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.
Ingredients
1 tin
sweetcorn
1
carrot
1 sachet
Tex-Mex Spice Blend
2 packet
peeled prawns
(Contains Crustacean;)
1 packet
shredded cabbage mix
1 packet
mayonnaise
(Contains Egg;)
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter (for the prawns)
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Drain sweetcorn. • Grate carrot. • SPICY! This is a 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 peeled prawns, tossing to coat.
• In a large frying pan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook corn, tossing, until starting to brown, 1-2 minutes. • Add prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes.
TIP: Cook prawns in batches if your pan is getting crowded.
• Meanwhile, combine grated carrot, shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar. Season to taste. • When prawns are ready, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with creamy slaw, prawns and corn. • Sprinkle with torn coriander to serve. Enjoy!
