Prawn Tacos
We use our succulent King Prawns for their jumbo size in this quick and easy tasty recipe. You can change-up this flexible recipe with different salads and dips. This time we’re making a zesty cabbage salad but iceberg lettuce works just as well.
Prep: 20 mins
Cook: 5 min
Serves 4
Ingredients
- 350g Caught & Delivered King Prawns
- 1 tbsp olive oil
- 2 limes
- 2 garlic cloves, crushed
- pinch chilli flakes
- dash of Tabasco sauce
- 1/4 red cabbage
- 2 large tomatoes
- 1 avocado
- 200ml tub soured cream
- 8 tacos shells
Method
STEP 1
Defrost the king prawns overnight in the fridge.
STEP 2
Mix the oil, lime juice, garlic, chilli and a dash of Tabasco. Stir in the king prawns and set aside for 5 mins.
STEP 3
While the king prawns are marinading, prepare your salad. Finely slice the red cabbage, add the zest of 1 lime and the juice from half of the lime. Season with a little salt and scrunch the cabbage with your hand. Set aside.
Chop the tomatoes into small pieces. Stone the avocado and slice. Heat the tacos according to pack instructions.
STEP 4
Tip the prawns and the marinade into a frying pan and fry for 2 mins until the prawns turn pink and are cooked through.
TO SERVE
Spread a little soured cream in each taco shell, top with the cabbage, some tomatoes and a slice of avocado, then with your delicious king prawns - disfruta!