Double Honey-Soy Prawn Tacos
with Aioli Slaw & Roasted Nuts- Gluten
- Soy
- Crustacean/Crustacé
- Eggs
- Gluten(Wheat)
- Peanuts
- Tree Nuts
You can put just about anything into a taco so why not freshen dinner up with some pink prawns? The honey and soy sauce will bring a surprising twist that everyone at the table will adore and the creamy slaw balances it out perfectly. It’s another taco-tastic dinner! *The recent weather conditions across New Zealand have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1
carrot
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains: Soy, Eggs; )
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Roasted Peanuts & Cashew Mix
(Contains: Peanuts, Tree Nuts; )
1
cucumber
Not included in your delivery
olive oil
1 tbs
honey
2 tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber. Grate the carrot. • In a medium bowl, combine the honey and soy sauce. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns in batches, tossing, until pink and starting to curl up, 3-4 minutes. Return all prawns to the pan. • In the last minute of cook time, add honey-soy mixture, tossing to coat.
• Meanwhile, in a large bowl, add cucumber, carrot, shredded cabbage mix and garlic aioli. • Season with salt and pepper and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Fill each tortilla with aioli slaw and honey-soy prawns. • Sprinkle over roasted peanut & cashew mix to serve. Enjoy!
