Hot and spicy prawns with delicious crunchy lime slaw works a treat!
Ingredients
Tacos
500g raw prawns, tails on
1 tablespoon Old El Paso™ Hot & Spicy Seasoning Mix for Tacos
2 tablespoons olive oil/vegetable oil
1 large handful coriander, finely chopped finely chopped fresh coriander or cilantro
300g white cabbage, thinly sliced
1/2 cucumber, grated
Juice of 1 lime
1 pack Old El Paso™ Stand 'N' Stuff™ Soft Flour Tortillas
To Serve
2 limes, cut into wedges
Instructions
Toss the prawns in the taco seasoning mix, in a medium bowl, and mix to combine and fully coat. Heat the oil in a large frying pan over medium-high heat. Cook the prawns, in two batches, for 3-4 minutes or until the prawns are slightly charred. Add half of the coriander and mix together.
Meanwhile, mix the cabbage, cucumber, remaining coriander and lime juice, in a medium bowl, to create a slaw.
Fill the Stand ‘N’ Stuff™ tortillas with the slaw, the charred prawns and a squeeze of lime.
Expert Tips
Add grated carrot and chilli to the slaw for extra body and heat!
Substitute chicken breast for prawns and cook as above, until cooked through with no pink remaining.
