If you want maximum flavour in a short amount of time, try my 10 minute Spicy prawn tacos. With a zesty slaw and fried green beans, these tacos are full of flavour, healthy and delicious. A quick easy recipe everyone will love and perfect for a quick midweek dinner or relaxed weekend lunch.
Quick Cook Spicy Prawns
650 g cooked king prawns, peeled, deveined
2 tblsp olive oil
300g green beans, sliced thinly
½ cup diced tomato
1 clove garlic crushed
2 tbsp Taco seasoning (store bought)
8 small soft tortilla wraps or corn taco shells
2 carrots, grated or chopped into matchsticks
2 cups shredded purple or green cabbage
1/4 cup whole-egg mayonnaise
1/4 cup yoghurt or sour cream
1 tablespoon lime juice
2 cups finely shredded red cabbage (see note)
1/2 cup fresh coriander leaves
2 medium avocados, seed removed
1 tbsp finger limes (optional)
Salt and pepper
1. In a bowl combine 1 tbsp of the olive of with 1 ½ tbsp of taco seasoning and the prawns and toss to coat.
2. Heat 1 tbsp of olive oil in a pan over high heat and add in the beans, cook for 2 minutes, then add the garlic, the remaining taco seasoning and tomatoes and cook for another 2 minutes. Remove from the pan and return the pan to the heat, add in the prawns and cook for 2 minutes on each side.
3. While the prawns are cooking, toast the tacos and make the slaw by tossing together the cabbage, carrots and coriander. Mix together the yoghurt, mayonnaise and lime juice. [A2]
4. Add the lime juice to the smashed avocado and season.
To assemble, top the toasted taco with the bean and tomato mix, the slaw, avocado, then the prawns and drizzle over the mayonnaise and yoghurt dressing. Top with more coriander and serve.