BBQ Prawns & Slaw Tacos
with Cheddar Cheese & Plant-Based Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Capsicum
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
baby leaves
1
Avocado
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1 packet
Shredded Cabbage Mix
1 sachet
All-American Spice Blend
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Cooking Steps
• Thinly slice capsicum. Finely chop garlic. Slice avocado in half, scoop out flesh and thinly slice.
• In a medium bowl, combine shredded cabbage mix, baby spinach leaves and a drizzle of vinegar and olive oil. Season to taste.
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!
