Chris Bavin’s Prawn Tacos
These tasty Mexican-inspired prawn tacos are super quick and easy, and make a fun midweek meal as well as a great dinner party main course.
From the book
Fakeaway: Healthy Home-cooked Takeaway Meals
Healthier, tastier versions of popular takeaway dishes.
Recreate everything from your favourite curry to a classic diner meal.
With healthy ingredient swaps and budget-friendly shopping tips.
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Introduction
Soft tortillas, filled with spicy prawns and topped with bright pink cabbage, are not only great fun to make, but they are also quick to cook. Good-quality prawns will have a sweet flavour.
Ingredients
| ½ | red cabbage, finely shredded |
| 3 | limes, juiced |
| 1 tbsp | caster sugar |
| salt | |
| 1 tbsp | vegetable oil |
| 1 | garlic clove, sliced |
| 1 tsp | smoked paprika |
| 300g (10½oz) | raw king prawns, peeled and cleaned |
| 100ml (3½fl oz) | mayonnaise |
| 2–3 tbsp | chilli sauce |
| 8 | flour tortilla wraps, warmed |
| 1 | large avocado, peeled, stone removed and sliced |
| A handful | chopped fresh coriander |
Method
Place the cabbage in a bowl. Add the juice of 2 limes, the sugar and a pinch of salt. Mix well and leave to stand while you make the rest of the dish.
Mix together the oil, garlic and paprika in a bowl, then add the prawns and toss to mix. Set aside.
Mix together the mayonnaise and chilli sauce in a separate small bowl.
Heat a frying pan over a medium heat. Add the prawns and fry for 3–4 minutes until pink all over.
Drain the cabbage.
Spread a little of the spiced mayonnaise on each tortilla wrap and sprinkle over some of the pickled cabbage. Top with some cooked prawns, a few slices of avocado and some fresh coriander. Add an extra squeeze of lime, fold in half and enjoy!
Tip: Make fish tacos. Instead of the prawns, use 400g (14oz) cod fillet, cut into bite-sized pieces. Cook the cod, skin-side down first, for 3–4 minutes, turning once, until cooked through. Then continue as per the rest of the recipe.
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