Prawn & Slaw Tacos
with Avocado Salsa & Chipotle Aioli- Soy
- Crustacean/Crustacé
- Gluten(Wheat)
- Gluten
- Fish
- Cashew
- Almond
- Eggs
- Sesame
- Soy
- Wheat
- May contain traces of allergens
May we introduce your new friendly favourite, the prawn taco. Golden and glowing, the chipotle aioli combo really brings out the best in this dish and goes nicely with slaw, all put together in a warm taco. Delish! *This recipe is under 650kcal per serving.*
Ingredients
1
avocado
1
tomato
1 packet
Mild Chipotle Sauce
(May be present: Gluten, Fish, Cashew, Almond, Eggs, Sesame, Soy, Wheat)
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 bag
Shredded Cabbage Mix
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and finely chop. Finely chop tomato. • In a medium bowl, combine avocado, tomato, a drizzle olive oil and a pinch of salt and pepper. • In a small bowl, combine mild chipotle sauce and plant-based mayo. Set aside.
• In a medium bowl, combine shredded cabbage mix and a drizzle of white wine vinegar and olive oil. Season and set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • Bring everything to the table to serve. Fill the tortillas with some slaw, avocado salsa and prawns, then drizzle over chipotle aioli. Enjoy!
