with Cheddar Cheese & 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 peeled prawns as possible, topped with a colourful slaw 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
Plant-Based Mayo
1 packet
Mini Flour Tortillas
6
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
Peeled Prawns
200 g
• Thinly slice capsicum.
• 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 tossing the lettuce leaves!
• 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, prawns and cook, 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 smokey aioli over each tortilla, then top with letuuce, avocado and BBQ prawns. • Sprinkle with shredded Cheddar cheese and garnish with torncoriander to serve. Enjoy! Little cooks: Take the lead and help build the tacos!
994
kcal
Calories
4160
kJ
Energy (kJ)
81
g
Fat
11.1
g
of which saturates
65.1
g
Carbohydrate
21
g
of which sugars
14.5
g
Dietary Fibre
30.8
g
Protein
0
mg
Cholesterol
2380
mg
Sodium
with Chargrilled Capsicum Sauce & Baby Leaves
