Mexican Fiesta Prawn & Corn Tacos
with Slaw & Coriander
Sit back and watch the fireworks display of flavour burst through these prawns tacos. They’re packed with colourful veggies like corn and carrot and the prawns is exploding with our Mexican Fiesta spices. To cool off, drizzle over some creamy mayo!
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
1 tin
Sweetcorn
200 g
Peeled Prawns
(Contains: Crustaceans; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Mexican Fiesta Spice Blend
1
Spring Onion
1
Carrot
1 packet
Shredded Cabbage Mix
Nutrition Values
Utensils
Cooking Steps
• Drain sweetcorn. • Slice avocado (see ingredients) in half, scoop out flesh and roughly chop.. • SPICY! This spice blend is hot! Add less if you're sensitive to heat. In a large bowl, combine prawns, 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 and corn, tossing, until pink and starting to curl up, 3-4 minutes. Remove pan from heat, add the honey and toss prawns and corn to combine. TIP: Cover the pan with a lid if the corn kernels are poppingout.
• Meanwhile, slice lemon into wedges.
• In a second large bowl, combine shredded cabbage mix, avocado, a squeeze of lemon juice and a drizzle of olive oil. Season to taste with saltand pepper and toss to combine.
• Microwave mini flourtortillas on a plate in 10 second bursts until warmed through.
• Top each tortilla with slaw and Mexican Fiesta prawn and corn.
• Drizzle over sour cream, sprinkle with shredded Cheddar cheese and tear over coriander. Serve with any remaining lemon wedges. Enjoy!
