Chilli and lime prawn soft tacos with coleslaw
5
Points®
Total time: 45 min • Prep: 40 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
You don't need to fly halfway around the world to taste Mexico's finest. These zesty prawn tacos are the real deal – BYO sombrero
Ingredients
Ground coriander
1 tsp
Chilli powder
1 tsp
Garlic
2 clove(s), crushed
Lime juice
¼ cup(s), (60ml)
Raw peeled prawns
500 g, peeled
Extra light sour cream
¼ cup(s)
Savoy cabbage
250 g, shredded
Green shallot(s)
2 individual, thinly sliced
Carrot(s)
1 medium, grated
Fresh coriander
¼ cup(s), leaves
Olive oil
2 tsp
Corn tortilla
8 small, gluten-free variety
Lime(s)
1 medium, wedges to serve
Instructions
1
Combine ground coriander, chilli, garlic and 2 tablespoons juice in a medium glass or ceramic dish. Add prawns and toss to coat. Cover and refrigerate for 30 minutes.
2
Meanwhile, whisk sour cream and remaining juice in a large bowl until smooth. Add cabbage, shallots, carrot and fresh coriander. Toss coleslaw gently to combine.
3
Heat oil in a large non-stick frying pan over high heat. Cook prawns, in batches, for 1–2 minutes or until cooked through. Heat tacos following packet instructions. Top tacos with coleslaw and prawns and serve with lime wedges.
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