Chipotle Prawn Tacos with Lime Slaw

Make chipotle prawn tacos with lime slaw, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
180 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
2 tsp (12 g) Chipotle paste
2 small, about 60 g Corn tortilla
80 g Red cabbage
50 g Greek yogurt, 0% fat
35 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
One lime Lime juice
A handful Fresh coriander
4 g Rapeseed oil
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Stir the chipotle paste into the prawns with a pinch of salt.
2. Shred the cabbage as finely as you can, toss it with half the lime, salt and half the yogurt, and leave it ten minutes to soften.
3. Heat the oil in a pan until it shimmers and cook the prawns for ninety seconds a side, until pink with charred spots.
4. Warm the tortillas in a dry pan for twenty seconds a side. Fill with slaw, prawns, sliced avocado, the rest of the yogurt and coriander, with the other half of the lime over.

Contains milk and crustaceans.
Some corn tortillas are blended with wheat flour. Check the packet.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chipotle-prawn-tacos-lime-slaw

AI-generated images illustrating the recipe.

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