Tropical Party Time Prawn Tacos

Nutrition per serve

Ingredients

• 150g red cabbage
• 1pcs carrot
• 1bunch coriander
• 1pcs lime
• 225g pineapple pieces
• 6pcs flour tortillas
• 10g Aussie barbecue seasoning
• 200g peeled prawns
• 1pcs avocado
• 5ml olive oil
• 30ml plain flour
• 1pcs vegetable oil, for shallow frying

Method

1. Step 1 — Prep ingredients
   Check your avocado is ripe before starting this recipe. Preheat the oven to 220C, fan-forced, for the tortillas (see Make it yours). Thinly slice the cabbage with a sharp knife or mandoline. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Finely chop the coriander leaves and stems. Finely grate the lime zest, then juice.
2. Step 2 — Make salsa and slaw
   Drain the pineapple pieces. Combine the pineapple, coriander, lime zest and 3 tsp lime juice in a bowl. Season with salt and pepper. Put the cabbage, carrot, remaining lime juice and 1 tsp olive oil in a separate bowl and toss to combine.
3. Step 3 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through. Meanwhile, combine the barbecue seasoning and 2 tbs plain flour in a large bowl. Slowly whisk in 60ml (¼ cup) water until you have a smooth, loose batter (you may need an extra 1-2 tbs water).
4. Step 4 — Cook prawns
   Heat 1cm vegetable oil in a medium deep frypan over medium heat. Add the prawns to the batter and stir to coat. Using tongs, transfer the prawns to the pan and cook, turning occasionally, for 3-4 mins until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.
5. Step 5 — Serve up
   Thinly slice the avocado. Divide the tortillas among plates. Top with the avocado, slaw, prawns and pineapple lime salsa. Fold over to enclose and enjoy!
6. Step 6 — Make it yours
   Don't want to turn on the oven? Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.

Allergens

Gluten, Wheat, Sulfit, Crustacean