BBQ Prawn & Slaw Tacos
with Cheddar Cheese & Plant-Based Mayo- Crustacean/Crustacé
- Gluten(Wheat)
- Soy
- Milk
- Almond
- Traces of Cashew
- May contain traces of allergens
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
It’s a good day when you’re having tacos for dinner. Let’s pack these tortillas with as much All-American spiced prawns as possible, topped with a colourful slaw and avocado. Don’t forget the Cheddar cheese for the perfect finishing touch!
Ingredients
1
capsicum
2 clove
garlic
1
avocado
1 packet
Shredded Cabbage Mix
1 packet
Baby Leaves
1 sachet
All-American Spice Blend
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 packet
BBQ sauce
(May be present: Almond, Cashew, Gluten, Eggs, Fish, Milk, Sesame, Soy)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Thinly slice capsicum. Finely chop garlic. Slice avocado in half, scoop out flesh and thinly slice.
• In a medium bowl, combine shredded cabbage mix, baby spinach leaves and a drizzle of vinegar and olive oil. Season to taste.
Little cooks: Take the lead by combining the ingredients for the slaw!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook All-American spice blend and garlic until fragrant, 1 minute. • Add capsicum and peeled prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. • Add BBQ sauce and splash of water and simmer until slightly thickened, 1-2 minutes. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Spread plant-based mayo over each tortilla, then top with avocado and BBQ prawns. • Sprinkle with shredded Cheddar cheese to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
