with Crisp Salad & Smokey Aioli
It’s a good day when you’re having tacos for dinner. Let’s pack these tortillas with as much All-American spiced prawn as possible, topped with a colourful salad and avocado. Don’t forget the Cheddar cheese for the perfect finishing touch!
Allergens
Utensils
Tags
Garlic
2
Shredded Cheddar Cheese
1 packet
Capsicum
1
Mayonnaise
1 packet
Mini Flour Tortillas
6
Peeled Prawns
200 g
Baby spinach leaves
1 packet
Avocado
1
Garlic paste
1 packet
BBQ sauce
1 packet
Coriander
1 sachet
Shredded Cabbage Mix
1 packet
Sweetcorn
1 tin
All-American Spice Blend
1 sachet
Cos lettuce
1
Smokey Aioli
1 packet
• Thinly slice capsicum.
• Finely shred cos lettuce.
• Slice avocado in half, scoop out flesh and thinly slice.
• Drain sweetcorn.
• In a medium bowl, combine cos lettuce and a drizzle of vinegar and olive oil. Season to taste with salt and pepper.
Little cooks: Take the lead by combining the ingredients for the slaw!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook All-American spice blend and garlic until fragrant, 1 minute. • Add capsicum and peeled prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. • Add BBQ sauce and splash of water and simmer until slightly thickened, 1-2 minutes. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Spread plant-based mayo over each tortilla, then top with avocado and BBQ prawns. • Sprinkle with shredded Cheddar cheese to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
966
kcal
Calories
4040
kJ
Energy (kJ)
78.4
g
Fat
10.9
g
of which saturates
64
g
Carbohydrate
20.1
g
of which sugars
14.1
g
Dietary Fibre
30.7
g
Protein
0
mg
Cholesterol
2360
mg
Sodium
with Chargrilled Capsicum Sauce & Baby Leaves
