with Slaw, Corn & Sour Cream
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 corn-adorned slaw and a sprinkle of coriander for some zing! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Coriander
1 packet
Sweetcorn
1 tin
Mini flour tortillas
6
Peeled prawns
190 g
Shredded cabbage mix
1 packet
Tex-Mex spice blend
1 sachet
Julienned Carrot
1
Light Sour Cream
1 packet
Olive oil
1 drizzle
White wine vinegar
1 drizzle
Butter
20 g
• Drain sweetcorn.
• 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 peeled prawns and Tex-Mex spice blend, tossing, until pink and starting to curl up, 3-4 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Meanwhile, combine julienned carrot, shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• When prawns are ready, microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Top each tortilla with slaw, corn and baja-style prawns.
• Dollop over light sour cream.
• Tear over coriander to serve. Enjoy!
532
kcal
Calories
2230
kJ
Energy (kJ)
26.2
g
Fat
13.1
g
of which saturates
49.4
g
Carbohydrate
13.5
g
of which sugars
7.9
g
Dietary Fibre
22.7
g
Protein
0
mg
Cholesterol
1490
mg
Sodium
