Express Prawn & Avo Tacos
with Cheddar Cheese & Smokey Aioli
- Milk
- Crustaceans
- Wheat
- Gluten
- Eggs
- Soy
- Sesame
- Fish
- Eggs
- Soy
- May contain traces of allergens
- Milk
It's a good day when you're having tacos for dinner. Let's pack these tortillas with as much All-American spiced pulled prawn as possible, topped with a colourful salad and avocado. Don't forget the Cheddar cheese for the perfect finishing touch!
Ingredients
2
Garlic
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Capsicum
1 packet
Plant-Based Mayo
(May be present: Sesame, Fish, Eggs, Soy)
200 g
Peeled Prawns
(Contains: Crustaceans; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1
Avocado
1 packet
Garlic Paste
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
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
Utensils
Cooking Steps
• Thinly slice capsicum.
• Roughly 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!
• 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 smokey aioli over each tortilla, then top with lettuce, avocado and BBQ prawns.
• Sprinkle with shredded Cheddar cheese and tear over coriander to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
