BBQ Crumbed Prawn Tacos
with Charred Corn Salad & Ranch Dressing
Bites of seasoned tasty prawn are filling up these tacos to ensure taco night is as easy to cook as it is to eat. Add a little ranch dressing and BBQ mayo with a bit of veg and you’re good to go. It’s fun and scrumptious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
peeled prawns
(Contains Crustacean;)
1 sachet
All-American spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 sachet
everything garnish
(Contains Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanut, Soy. )
1
carrot
1 tin
sweetcorn
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mixed salad leaves
1 packet
ranch dressing
(Contains Egg, Milk;)
1 packet
BBQ sauce
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Grate carrot. Drain sweetcorn. Pat dry peeled prawns with paper towel. • In a shallow bowl, combine the plain flour and All-American spice blend. In a second shallow bowl, whisk the egg. • In a third shallow bowl, combine panko breadcrumbs, everything garnish and olive oil (2 tbs for 2P // 1 /4 cup for 4P). • Dip prawns into flour mixture, followed by egg, and finally in breadcrumb mixture. Set aside on a plate.
• Set air fryer to 200°C. Place crumbed prawns into the air fryer basket and cook, until golden and tender, 6-8 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate.
No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, gently tossing, until pink and starting to curl up, 3-4 minutes.
• Meanwhile, heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a large bowl, set aside and allow to cool slightly.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• Microwave mini flour tortillas on a plate in 10 second bursts until warmed through. • To bowl with charred corn, add carrot, mixed salad leaves, ranch dressing and a drizzle of white wine vinegar. Toss to coat and season to taste. • Fill tortillas with charred corn salad and BBQ crumbed prawns. Drizzle with BBQ sauce. Enjoy!