Spicy prawn tacos with Madeleines Meals

Spicy Prawn Tacos with avocado slides and a pineapple slaw

We teamed up with Madeleine Meals (Link to her Instagram: madeleine (@madeleinesmeals) • Instagram photos and videos) to bring the perfect summer (or to make it feel like summer!) taco. Spicy, sweet, crunchy, creamy… these prawn tacos really do hit every single note. All wrapped up in our authentic Mexican naturally gluten free corn tortillas.

This serves 2 and makes about 6 tacos (double up as needed)

Ingredients:

For the prawns:
200g prawns
2 tbsp Sriracha
2 minced garlic cloves
1 tsp honey
Zest and juice ½ lime
Smoked Paprika

For the pineapple slaw:

150g chopped pineapple (if using tinned, drain & pat dry)
A large handful of shredded cabbage
1 small finely sliced carrot
A few sliced spring onion
Small handful of fresh chopped coriander
Juice ½ lime
Pinch of chilli flakes (adjust to taste)

To serve:

Our Corn tortillas
1 sliced avocado
Sliced spring onions
Extra sriracha for drizzling
Optional sesame seeds

Recipe:

Prep the slaw by tossing together the pineapple, cabbage, carrot, spring onion, coriander, lime juice. Add a sprinkle of chilli flakes & a pinch of salt. Chill while you prep everything else.

In a small bowl, mix sriracha, garlic, honey, lime zest and juice. Add a pinch of paprika, salt, and pepper. Taste and adjust.

Heat a little oil in a frying pan over medium-high heat. Add the prawns, and as they start turning pink, pour over the sauce. Cook for a few minutes until coated and just cooked through. Sprinkle over a little extra paprika & optional chilli flakes to finish.

Lower the heat and warm each tortilla in the same pan to soak up the flavour. Stack and cover to keep warm.

Top each tortilla with a layer of slaw, a few prawns & sliced avocado. Finish with extra sliced spring onions, a drizzle of sriracha and optional sesame seeds.