• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Chop the sweet potato lengthways into 1cm slices, then into 1cm wide chips (no need to peel).
• Pop onto a large (lined) baking tray.
• Toss with half the Cajun spice, salt, pepper and a drizzle of oil. Spread out in a single layer. Keep them spaced out to achieve a crispy finish.
• Roast on the top shelf until golden, 20-25 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Halve, peel and chop the onion into small pieces. Cut the tomato into 2cm chunks.
• Pop the onion and tomato into a bowl and mix to combine. Season to taste with salt and pepper.
• Quarter the lime. Halve the cabbage, cut out and discard the tough core, then thinly slice.
• Quarter, core and thinly slice the apple (peeling optional).
• Toss the cabbage and apple with the aioli. Season to taste with salt and pepper.

• Roughly chop the prawns. IMPORTANT: Wash hands and equipment after handling raw prawns.
• Pop into a bowl along with the remaining Cajun spice, salt, pepper and 1 tbsp oil (per 2P).
• Leave aside to marinate.

• When the potatoes have 5 mins left to cook, place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the prawns.
• Fry until cooked through, 4-5 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.

• Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.

• Divide the salsa and slaw between the tortillas. 
• Scatter the harissa prawns over the top.
• Finish with a squeeze of lime.
• Serve with spiced sweet potatoes alongside.

Little chef's TIP: Kids can help assemble Moana’s Prawn Tacos.