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!
Allergens
Utensils
Tags
Olive oil
Sweetcorn
1 tin
Carrot
1
Tex-Mex spice blend
1 sachet
Peeled prawns
2 packet
Butter
20 g
Shredded cabbage mix
1 packet
Mayonnaise
1 packet
White wine vinegar
drizzle
Mini flour tortillas
6
Coriander
1 packet
• 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!
2788
kJ
Energy (kJ)
666
kcal
Calories
32.9
g
Fat
10.4
g
of which saturates
54.9
g
Carbohydrate
14.7
g
of which sugars
12.6
g
Dietary Fibre
36.1
g
Protein
2276
mg
Sodium
with Classic Chocolate Self-Saucing Pudding for Dessert
