Photo of Popcorn prawn soft tacos by WW

Popcorn prawn soft tacos

Points® value
Total Time
20 min
12 min
8 min
This summery take on a Mexican taco features crispy fried prawns and a delicious dressing.


Egg white, raw

1 individual

Breadcrumbs, dried

25 g, panko breadcrumbs

Prawns, Raw

400 g

Olive Oil

1 tablespoon(s)

Reduced Fat Mayonnaise

2 tablespoon(s)


60 ml

Lime Juice, Fresh

1 tablespoon(s)

Salad leaves

300 g

Sweetcorn, tinned, drained

100 g

Morrisons Mini White Tortilla Wraps

8 wrap(s)

Asda Fresh Tastes Wild Rocket

40 g

Fresh Salsa (no oil)

2 tablespoon(s)


1 medium, cut into wedges


  1. Whisk the egg white and 1 tablespoon of water in a bowl. Put the breadcrumbs on a plate. Working with 1 at a time, dip the prawns in the egg white mixture. Coat in the breadcrumbs and put on a plate.
  2. Heat the oil in a large non-stick frying pan over a medium-high heat. Add the prawns and cook, in 2 batches, for 2 minutes each side or until just cooked through. Transfer to a plate lined with baking paper.
  3. Meanwhile, combine the mayonnaise, buttermilk and lime juice in a small bowl and season to taste. Reserve 2 tablespoons of the dressing. Put the salad mix and sweetcorn in a large bowl. Add the remaining dressing and toss gently to combine.
  4. Heat the tortilla wraps in the microwave according to pack instructions. Divide half the rocket and two-thirds of the salad and sweetcorn along the centre of the tortillas. Top with the prawns and salsa and drizzle with the reserved dressing. Fold the tortillas to enclose the filling. Serve with the remaining salad and sweetcorn, and the lime wedges.