Easy As BBQ Prawns & Carrot Tacos
with Charred Corn & Sour Cream
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! Welcome to the American South, where the barbecue is famous and plentiful! Try this succulent, tangy prawns to see what all the hype is about. Enjoy with a good dollop of sour cream packed in to warm tacos for a Tex-Mex twist.
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
Tomato
1 tin
Sweetcorn
1 packet
Sour Cream
(Contains: Milk; )
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Baby Leaves
1 packet
BBQ Sauce
(May be present: Sesame, Fish, Eggs, Soy, Milk)
1 sachet
All-American Spice Blend
200 g
Peeled Prawns
(Contains: Crustaceans; )
1
Carrot
Not included in your delivery
¼ cup
water
1 drizzle
white wine vinegar
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Finely chop tomato and baby leaves. Slice avocado in half, scoop out flesh and finely chop. • Roughly chop carrot into bite-sized chunks. Drain sweetcorn. Little cooks: Help prep the avo!
• 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. • Reduce heat to medium-high, then add All-American spice blend and cook until fragrant, 1 minute. • Add the water and BBQ sauce and cook until slightly reduced, 1-2 minutes. Little cooks: Take charge by adding the spice blend and sauces.
• In a medium bowl, add tomato, avocado, carrot, baby leaves and a drizzle of white wine vinegar and olive oil. Season with salt and pepper and toss to combine. Set aside. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through. Little cooks: Take the lead by tossing the salsa!
• Build tacos by filling with smokey prawns and carrot and avocado salsa. • Serve with a dollop of sour cream. Enjoy!
