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Photo of Popcorn prawn soft tacos by WW

Popcorn prawn soft tacos

Total Time
20 min
15 min
5 min
Bright, colourful and crunchy – these tacos are a must for a quick dinner or when you’re entertaining.


Egg white

1 medium

Panko breadcrumbs

25 g, (1/2 cup)

Raw peeled prawns

400 g, peeled

Olive oil

1 tbs

Light whole egg mayonnaise

2 tbs


¼ cup(s), (60ml)

Lime juice

1 tbs

Coleslaw mix, without dressing

400 g

Corn tortilla

200 g, (8 x 25g)


40 g

Tomato-based salsa

2 tbs


1 medium, cut into quarters to serve


  1. Whisk egg white and 1 tablespoon water in a bowl. Place breadcrumbs on a plate. Working with 1 at a time, dip prawns in egg white mixture. Coat in breadcrumbs and place on a plate.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook prawns, in 2 batches, for 2 minutes each side or until just cooked through. Transfer to a plate lined with baking paper.
  3. Meanwhile, combine mayonnaise, buttermilk and juice in a small bowl. Season with salt and pepper. Reserve 2 tablespoons dressing. Place coleslaw in a large bowl. Add remaining dressing and toss gently to combine.
  4. Heat tortillas in microwave following packet instructions. Divide half the rocket and two-thirds of the coleslaw mixture along centre of tortillas. Top with prawns and salsa and drizzle with reserved dressing. Fold tortillas to enclose filling. Serve with remaining coleslaw and rocket leaves, plus lime wedges.


TIP: Four seasons coleslaw is a mixture of red and green cabbage, carrot, celery, green shallots and corn kernels. Find it in the fresh produce section. If unavailable you can use any undressed coleslaw mix.