Gone Troppo Prawn and Chorizo Tacos

Nutrition per serve

Ingredients

• 1pcs spring onion
• 1pcs chorizo sausage
• 225g pineapple pieces
• 200g kaleslaw mix
• 200g peeled prawns
• 10g Aussie barbecue seasoning
• 6pcs flour tortillas
• 10ml red or white wine vinegar
• 10ml olive oil
• 15ml sugar
• 30ml mayonnaise

Method

1. Step 1 — Prep ingredients
   Thinly slice the spring onion. Halve the chorizo lengthwise, then cut into 1cm-thick chunks. Reserve 1 tbs pineapple juice, then drain the pineapple pieces.
2. Step 2 — Caramelise pineapple
   Combine the reserved pineapple juice and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the kaleslaw mix and toss to combine. Heat a medium frypan over medium-high heat. Add the pineapple and 1 tbs sugar and cook, stirring, for 5-6 mins until the pineapple is caramelised. Remove the pan from the heat.
3. Step 3 — Cook chorizo and prawns
   Heat 2 tsp olive oil in a large frypan over medium-high heat. Cook the chorizo, turning, for 3-4 mins until browned. Add the prawns and barbecue seasoning and cook, stirring, for 2-3 mins until the prawns are just cooked through. Remove the pan from the heat.
4. Step 4 — Warm tortillas
   Meanwhile, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through (see Make it yours).
5. Step 5 — Serve up
   Divide the tortillas among plates. Spread the tortillas with the mayonnaise and fill with the prawn mixture, slaw, pineapple and spring onion. Enjoy!
6. Step 6 — Make it yours
   Don't have a microwave? Enclose the tortillas in foil, then put in a 220C oven for 8 mins or until softened and warmed through.

Allergens

Sulfit, Eier, Crustacean, Gluten, Wheat