Sit back and watch the fireworks display of flavour burst through these prawn tacos. They’re packed with colourful veggies like corn and carrot and the prawn is exploding with our Mexican Fiesta spices. To cool off, drizzle over some creamy mayo!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 tin
Sweetcorn
200 g
Peeled Prawns
1 packet
Mayonnaise
6
Mini Flour Tortillas
1 sachet
Mexican Fiesta Spice Blend
1
Spring Onion
1
Carrot
1 packet
Shredded Cabbage Mix
• Grate carrot. Drain sweetcorn. Thinly slice spring onion. • Slice sirloin steak into 1cm strips. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a large bowl, combine sirloin steak, Mexican Fiesta spice blend and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Remove pan from heat, add the honey and toss prawns to combine. TIP: Cover the pan with a lid if the corn kernels are poppingout.
• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of white wine vinegar and olive oil in a second large bowl. Season to taste and toss to combine. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with slaw and Mexican fiesta prawns and corn. • Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!