with BBQ Mayonnaise
Loaded with juicy prawn and classic Caribbean flavours, this is our kind of weeknight meal - and one the kids will happily help out with before devouring. Hot tip: don't skimp on the slaw - the charred pineapple adds a sweetness and tang that will have you going back for more. *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Pineapple slices
1 tin
Peeled prawns
1 packet
Greek-style yoghurt
1 packet
White wine vinegar
drizzle
Slaw mix
1 packet
Mild Caribbean jerk seasoning
1 sachet
Pre-chopped onion
1 packet
Mini flour tortillas
6
BBQ mayo
1 packet
• Drain pineapple slices. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. • Remove pineapple from pan and roughly chop. Transfer to a medium bowl.
• Add Greek-style yoghurt and a drizzle of white wine vinegar to the bowl with pineapple. Season with salt and pepper to taste. • Add slaw mix, then toss to coat. Little cooks: Take the lead by tossing the slaw!
• In a second medium bowl, combine mild Caribbean jerk seasoning with a drizzle of olive oil. Add peeled prawns, tossing to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook prawns and pre-chopped onion, tossing, until pink and starting to curl up, 4-5 minutes.
• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Spread a thin layer of BBQ mayo over each tortilla. • Fill tacos with pineapple slaw and Caribbean-spiced prawns to serve. Enjoy! Little cooks: Show them how it's done and help build the tacos!
2592
kJ
Energy (kJ)
619
kcal
Calories
20.5
g
Fat
4.2
g
of which saturates
77.3
g
Carbohydrate
28.5
g
of which sugars
11.9
g
Dietary Fibre
25.5
g
Protein
2102
mg
Sodium
