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Mini prawn and coleslaw soft tacos
Mini prawn and coleslaw soft tacos
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Elevate your taco game with a delicious Mexican twist on this flavorful dish!
Ingredients:
  • 200g cabbage
  • 2 medium carrots, peeled, grated
  • 4 green onions, thinly sliced
  • 61.88 gm whole-egg mayonnaise
  • 37.60 gm sour cream
  • 2 tsp horseradish cream
  • 1kg green king prawns, peeled, deveined, tails removed
  • 2 garlic cloves, crushed
  • 10 mini flour tortillas
  • 20.00 ml chopped fresh flat-leaf parsley
Instructions:
  • In a large bowl, toss together cabbage, carrot, and onion. In a separate small bowl, mix mayonnaise, sour cream, and horseradish cream. Cover and refrigerate for 10 minutes before serving.
  • In a bowl, mix prawns with garlic and oil, then season generously with salt and pepper. Heat a large frying pan over medium-high heat. Cook prawns in two batches for 3 to 4 minutes until they turn pink and are fully cooked. Transfer to a plate and cover to keep warm.
  • Follow the instructions on the tortilla packet to cook them. Combine the mayonnaise mixture with the cabbage and toss to mix well. Sprinkle the prawns with parsley and toss to combine. Evenly divide the coleslaw and prawns between the tortillas. Serve and enjoy!

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