Easy As BBQ Prawns & Avocado Tacos
with Charred Corn & Sour Cream
- Milk
- Wheat
- Gluten
- Crustaceans
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Wheat
- Gluten
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Welcome to the American South, where the barbecue is famous and plentiful! Try this succulent, tangy prawns to see what all the hype is about. Enjoy with an avocado-tomato salsa, charred corn and a dollop of sour cream.
Ingredients
1
Tomato
1
Avocado
1 tin
Sweetcorn
1
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Spinach Leaves
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
200 g
Peeled Prawns
(Contains: Crustaceans; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop tomato.
• Slice avocado in half, scoop out flesh and finely chop.
• Drain sweetcorn.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook prawns and corn, tossing, until pink and starting to curl up, 3-4 minutes.
• Reduce heat to medium-high, then add paprika spice blend and cook until fragrant, 1 minute.
• Add the water and BBQ sauce and cook until slightly reduced, 1-2 minutes.
• In a medium bowl, add tomato, avocado, baby spinach leaves and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and toss to combine. Set aside.
• Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
Little cooks: Take the lead by tossing the salsa!
• Build tacos by filling with smokey prawns and corn and avocado salsa.
• Serve with a dollop of sour cream. Enjoy!
Little cooks: Take the lead and help build the tacos!
