with Creamy Slaw & 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 extra crunch, and a 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
Shredded cabbage 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. • SPICY! This is 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 prawns, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, combine grated carrot, shredded cabbage mix, mayonnaise and a drizzle of white wine vinegar in a medium bowl. Season to taste. • When prawns are ready, microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Fill each tortilla with a helping of cucumber, creamy slaw and Tex-Mex prawns. • Sprinkle with torn coriander to serve.
1923
kJ
Energy (kJ)
19
g
Fat
1.8
g
of which saturates
52.4
g
Carbohydrate
12.2
g
of which sugars
23.6
g
Protein
1564
mg
Sodium
