with Creamy Slaw, Cucumber & 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, cucumber for crunch, and a sprinkle of coriander for some zing! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Carrot
1
Prawns
1 packet
Slaw mix
1 bag
Mayonnaise
1 packet
White wine vinegar
1 drizzle
Mini flour tortillas
6
Coriander
1 bag
Tex-Mex spice blend
1 sachet
• Slice cucumber into thin sticks. Grate carrot. Set aside. • SPICY! The spice blend is mild, 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 prawns, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, combine carrot and slaw mix in a second medium bowl. Add mayonnaise and a drizzle of white wine vinegar. Toss to coat, then 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 cucumber, creamy slaw and Tex-Mex prawns. • Sprinkle with torn coriander to serve. Enjoy!
2096
kJ
Energy (kJ)
17.9
g
Fat
2.6
g
of which saturates
50.3
g
Carbohydrate
12.8
g
of which sugars
23.9
g
Protein
1637
mg
Sodium
