Spicy prawn, garlic and herb tacos recipe
Try something different for a Mexican dinner with these spicy prawn tacos. Creamy garlic and herb cheese makes these extra special - blitzed into a creamy avocado sauce and then sprinkled on top to balance out spicy prawns and a crisp veggie slaw. Lay everything out and let everyone build their own perfect taco.
See method- Serves 4
- 20 mins to prepare and 5 mins to cook
- 531 calories / serving
Ingredients
For the avocado sauce
- 1 ripe avocado, peeled
- 75g le roulé garlic & herb cheese
- 15g fresh coriander
- 200g Greek yogurt
- ½ lime, juiced
For the prawns
- 1 tbsp oil
- 1 garlic clove, finely sliced
- 1 tsp smoked paprika
- ½ tsp hot chilli powder
- 1 tsp cumin
- 2 x 165g packs raw king prawns
For the salad
- ¼ red cabbage, finely shredded
- 1 romaine lettuce, finely shredded
- 2 carrots, peeled into ribbons
- 1 lime, juiced
To serve
- 8-12 corn taco shells
- 75g le roulé garlic & herb cheese, crumbled
- 10g fresh coriander
- 1 red chilli, finely chopped
- lime wedges, to serve
Each serving contains
- Energy
- 2215kJ 531.0kcal
- Fat
- 31g
- Saturates
- 11g
- Salt
- 0.9g
- Sugars
- 11g
of the Reference intake
Carbohydrate 35.1gProtein 24.6gFibre 7.8g
Method
- Put all the ingredients for the avocado sauce in a food processor and blitz to a smooth consistency.
- For the prawns, heat a large nonstick frying pan with the oil and add the garlic and spices. Cook for 1 min until fragrant, then add the prawns. Fry on a high heat for 3-4 mins until golden and cooked through.
- Combine all the salad ingredients together.
- To assemble the tacos, add a spoonful of avocado sauce into each taco shell and top with the salad and prawns. Finish with the crumbled cheese, coriander and chilli. Serve with any leftover salad and lime wedges for squeezing over.
- See more Mexican recipes
