Express BBQ Prawns & Slaw Tacos
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!
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 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; )
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Utensils
Cooking Steps
• 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!
