Smoky Prawn Tacos

Lunch 

SERVES  2

PREP  5mins

COOK  5mins

Gluten Free, Egg Free, Nut Free

This is such a great way to cook prawns – the spices add a gorgeous smoky flavour that works beautifully with the crunch of lettuce and creamy avocado.

Ingredients

3 tbs cornflour

3/4 tsp cumin

3/4 tsp smoked paprika

1/2 tsp salt

2 tbs olive oil

450g shelled green prawns, deveined & cleaned

4 small corn tortillas

2-3 lettuce leaves (we used cos)

2 cups precut coleslaw (shredded cabbage & carrot)

1/2 avocado, diced

3 tbs natural yoghurt

4 sprigs coriander

1/2 lime, to serve

Method

1 Place cornflour, cumin, paprika and salt in a freezer bag and shake to mix well. Add prawns and toss well to coat.

2 Heat oil in a non-stick frypan over medium heat. Add prawns, cooking for a few minutes each side.

3 Warm tortillas, then top with lettuce, shredded cabbage and carrot, avocado, cooked prawns, yoghurt, coriander and a squeeze of lime.

Nutritional Information

Per Serve

Energy     Calories   Protein   Carbs   Fibre   Sugar   Fat       Sat. Fat
3549.7kj 847.8cal 58.1g 54.7g 7.3g 8g 42.3g 9g

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dale@dalenelson.com

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