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Spicy prawn and slaw tacos
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up tasty prawn tacos with zesty slaw in under 30 mins for a burst of Mexican flavors.
Ingredients:
  • 8 mini flour tortillas
  • 20.00 gm rice flour
  • 10.00 gm Mexican seasoning
  • 1 long red chilli, finely chopped
  • 500g peeled green prawns
  • 57.50 gm vegetable oil
  • 61.88 gm whole-egg mayonnaise
  • 58.75 gm sour cream
  • 21.00 gm lime juice
  • 500.00 ml finely shredded red cabbage (see note)
  • 125g can corn kernels, drained, rinsed
  • 1 carrot, cut into matchsticks
  • 125.00 ml fresh coriander leaves
  • Lime wedges, to serve
Instructions:
  • 1. Heat a large non-stick frying pan over high heat. Cook tortillas individually for 10 seconds on each side until lightly browned and heated through. Transfer to a plate and cover to keep warm.
  • In a large resealable bag, mix rice flour, seasoning, and half of the chili. Add prawns, seal the bag, and shake to coat the prawns evenly with the flour mixture.
  • In the same pan, heat oil over high heat. Cook prawns in two batches for 2 minutes per side, or until cooked through. Place on a paper towel-lined plate to drain excess oil.
  • In a small bowl, mix together mayonnaise, sour cream, lime juice, and 2 tablespoons of warm water. Season with salt and pepper. In a large bowl, combine cabbage, corn, carrot, 1/3 cup of coriander, and the rest of the chili. Toss gently to mix.
  • On serving plates, layer tortillas with slaw, prawns, and remaining coriander. Drizzle with dressing and fold to enclose filling. Serve with lime wedges.

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