PRAWN TACOS
These prawn tacos are SO quick and easy. Featuring delicious crispy prawns, Asian slaw and avocado, they’re the perfect dinner for busy weeknights.
I don’t often use pre-prepared salads and dressing mixes, mostly because I prefer to make my own dressings without all the additives. But with this week’s theme of quick and easy, I thought I’d give one a go.
They are definitely a good time saver. This meal would probably take double the time to prepare if you had to shred all the veggies and make your own dressing. And what you end up with are really tasty tacos in just 20 minutes – I can definitely get on board with that!
PRAWN TACOS
These prawn tacos are SO quick and easy. Featuring delicious crispy prawns, Asian slaw and avocado, they’re the perfect dinner for busy weeknights.
Ingredients
TACOS
- 400 g bagged Asian slaw with dressing (14oz)
- 1 avocado
- 1 lime or lemon (optional)
- 3 Tbsp plain, unsweetened yoghurt
- 3 Tbsp mayonnaise
- 10-12 mini soft tacos
- 1 Tbsp sesame seeds
- Large handful fresh coriander (optional)
PRAWNS
- 400 g frozen raw prawn cutlets, defrosted (14oz)
- 3 Tbsp cornflour
- 1 1/2 Tbsp olive oil
Instructions
PREPARE TACO INGREDIENTS
Toss slaw together with dressing provided. Dice avocado and slice lime/lemon into wedges (if using). Whisk together yoghurt and mayonnaise, then season with a little salt and pepper.
COOK PRAWNS
Pat prawns dry with paper towels and place in a clean resealable bag or container. Add cornflour. Season well with salt and pepper. Shake gently until prawns are well coated.
Heat oil in a large frying pan on medium-high. Add prawns (discarding any excess cornflour) and pan fry until prawns are cooked through (pink in colour) and crispy.
SERVE
Warm tacos in the microwave. Top with slaw, avocado, prawns, a dollop of yoghurt mixture and a sprinkle of sesame seeds. Add coriander and a squeeze of lime/lemon, if using. Fold up and eat with your hands!
Recipe Notes
WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure the dressing in the slaw is gluten-free (unfortunately it generally isn’t). You can make your own by combining equal quantities of plain, unsweetened yoghurt and gluten-free mayonnaise. Add a little bit of gluten-free soy sauce, sesame oil, lime/lemon juice, sugar, salt and pepper (taste as you go). Make sure mayonnaise is gluten-free. Use gluten-free soft tacos and gluten-free cornflour.
INGREDIENT SWAPS / NOTES: Asian/Japanese slaw is best as the mix of veggies works well and it generally comes with a creamy sesame dressing. See notes above if you would prefer to make your own dressing. You can use the whole bag if it is more than 400g / 14oz (serve extra on the side). If you don’t like prawns, fish (diced into cubes) would work well. You can also use diced chicken tenderloins or thighs (make sure chicken is cooked all the way through).
STORING AND REHEATING: Slaw, avocado, lime/lemon and coriander can be stored together in the fridge. Keep other ingredients separate. If you are not planning to eat all the prawns in one sitting, these are best left uncoated and prepared/cooked just before serving. Otherwise reheat in the frying pan or microwave.
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