Garlic Chilli Prawn Tacos on Corn Tortillas

Make garlic chilli prawn tacos on corn tortillas, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Raw king prawns, peeled (Raw, not the pink cooked ones. Cooked prawns fried again go rubbery. Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
2 cloves, about 6 g Garlic
One, sliced Fresh red chilli
1 tsp (5 g) Olive oil
4 small, about 120 g Corn tortilla
50 g Red cabbage
40 g Greek yogurt, 0% fat
40 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
One lime Lime juice
A handful Fresh coriander
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Shred the cabbage and toss it with half the lime and a pinch of salt so it softens while you cook. Mix the yogurt with the rest of the lime.
2. Warm the tortillas in a dry pan for thirty seconds a side until they blister, and keep them wrapped in a tea towel.
3. Heat the oil in the same pan until it shimmers. Add the prawns, garlic and chilli and fry for a minute a side, until the prawns are pink through and the garlic is golden but not brown.
4. Divide the cabbage across the tortillas and top with the prawns, sliced avocado, yogurt and coriander.

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/garlic-chilli-prawn-corn-tacos

AI-generated images illustrating the recipe.

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