BBQ Prawns & Avocado Tacos
with Crisp Slaw & 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 prawns as possible, topped with a colourful slaw and avocado. Don’t forget the Cheddar cheese for the perfect finishing touch!
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
1
Capsicum
1 packet
Plant-Based Mayo
6
Mini Flour Tortillas
200 g
Peeled Prawns
1 packet
Baby Leaves
1
Avocado
1 packet
Garlic Paste
1 packet
BBQ Sauce
1 sachet
Coriander
1 packet
Shredded Cabbage Mix
1 tin
Sweetcorn
1 sachet
All-American Spice Blend
1
Cos Lettuce
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
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!
