Salt & pepper prawn tacos
25 min
Salt & pepper prawn tacos
Ingredients
- 3 x 150g packs king prawns
- 2 tbsp cornflour
- 75ml olive oil
- 8 taco wraps or shells, warmed
- 150g tub guacamole
- ½ iceberg lettuce, shredded
- 170g tub salsa
- 150ml pot soured cream
- lime wedges, to serve
Instructions
3 steps
- 1
Put the prawns in a bowl and scatter over the cornflour along with ½ tbsp each salt and ground black pepper. Toss well to combine and ensure the prawns are evenly coated.
- 2
Heat the oil in a frying pan over a medium heat and fry the prawns in batches until crisp and cooked through, around 2-3 mins. Remove from the oil using a slotted spoon.
2.5 min - 3
Warm the tacos then spoon in the prawns along with guacamole, lettuce, salsa and soured cream. Serve with the lime wedges for squeezing over.
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
481cal
Protein
19.0g
Carbs
40.0g
Fat
26.0g
Fiber
5.0g
Sugar
7.0g
Sodium
4mg
