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 corn-adorned slaw and a sprinkle of coriander for some zing! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Carrot
1
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
Mayonnaise
2 tbs
Olive oil
1 drizzle
Butter
20 g
White wine vinegar
1 drizzle
• Drain sweetcorn.
• Grate carrot.
• 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.
• Meanwhile, combine grated carrot, shredded cabbage mix, the mayonnaise
and a drizzle of white wine vinegar. Season to taste.
• When prawns are ready, microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Top each tortilla with creamy slaw, prawns and corn.
• Sprinkle with torn coriander to serve. Enjoy!
2570
kJ
Energy (kJ)
615
kcal
Calories
31.7
g
Fat
10.6
g
of which saturates
56.4
g
Carbohydrate
13.2
g
of which sugars
9.6
g
Dietary Fibre
22.7
g
Protein
4
mg
Cholesterol
1460
mg
Sodium
