The finished recipe. Chipotle Prawn Tacos with Lime SlawIngredients 1 to 6. 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.)Ingredients 7 to 10. One lime Lime juice. A handful Fresh coriander. 4 g Rapeseed oil. To taste SaltStep 1. Stir the chipotle paste into the prawns with a pinch of salt.Step 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.Step 3. Heat the oil in a pan until it shimmers and cook the prawns for ninety seconds a side, until pink with charred spots.Step 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.
Fuel8
