Speedy Mexican Fiesta Prawns & Corn Tacos
with Slaw & Spring Onion
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; )
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
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
• Grate carrot.
• Drain sweetcorn.
• Thinly slice spring onion.
• 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 to combine.
TIP: Cover the pan with a lid if the corn kernels are poppingout.
• Meanwhile, in a second large bowl, combine shredded cabbage mix, carrotand a drizzle of white wine vinegar and olive oil. Season to taste 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 prawns and corn.
• Drizzle over mayonnaise and garnish with spring onion to serve. Enjoy!
