Crumbed Mexican Spiced Prawn Tacos
with Zesty Tomato, Creamy Slaw & Avocado
Nothing screams summer like prawns do, so we thought that we'd pop them into tacos for you to devour. On your smokey aioli base, pile high your creamy slaw, avocado, zesty tomato and crumbed prawns. Make sure you get in quick to eat these - they won't last very long!
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
tomato
½
lime
1
avocado
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
prawns
(Contains Crustacean;)
1 packet
ranch dressing
(Contains Egg, Milk;)
1 bag
slaw mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
smokey aioli
(Contains Egg; May be present: Milk. )
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Roughly chop tomato. Zest lime and then slice into wedges. • Slice avocado in half, then scoop out the flesh and thinly slice.
• SPICY! The spice blend is hot, use less if you're sensitive to heat. In a shallow bowl, add Mexican Fiesta spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs (see ingredients). • Toss the peeled prawns in the spice blend, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.
• Heat a large frying pan, over medium-high heat, with enough olive oil to coat the base. • Cook prawns until golden and cooked through, 2 minutes each side (cook in batches if your pan is getting crowded). • Transfer prawns to a paper towel-lined plate and season with salt.
• While the prawns are cooking, in a large bowl, combine ranch dressing, slaw mix and lime zest. Toss to combine. • In a medium bowl, add tomato and a squeeze of lime juice. Toss to combine and season to taste.
• Microwave mini flour tortillas on a plate for 10 second bursts until warmed through.
• Bring everything to the table to serve. Spread smokey aioli over the tortillas and top with some of the creamy slaw, sliced avocado, zesty tomato and crumbed Mexican prawns. Enjoy!