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Spicy prawn, garlic and herb tacos recipe

9 ratings

Try something different for a Mexican dinner with these spicy prawn tacos. Creamy garlic and herb cheese makes these extra special - blitzed into a creamy avocado sauce and then sprinkled on top to balance out spicy prawns and a crisp veggie slaw. Lay everything out and let everyone build their own perfect taco. See method

Serves 4
20 mins to prepare and 5 mins to cook
531 calories / serving

Ingredients

For the avocado sauce

1 ripe avocado, peeled
75g le roulé garlic & herb cheese
15g fresh coriander
200g Greek yogurt
½ lime, juiced

For the prawns

1 tbsp oil
1 garlic clove, finely sliced
1 tsp smoked paprika
½ tsp hot chilli powder
1 tsp cumin
2 x 165g packs raw king prawns

For the salad

¼ red cabbage, finely shredded
1 romaine lettuce, finely shredded
2 carrots, peeled into ribbons
1 lime, juiced

To serve

8-12 corn taco shells
75g le roulé garlic & herb cheese, crumbled
10g fresh coriander
1 red chilli, finely chopped
lime wedges, to serve

If you don't have any limes, try a lemon instead

Each serving contains

Energy
2215kj
531kcal 27%
Fat
31g 44%
Saturates
11g 56%
Sugars
11g 12%
Salt
0.9g 15%

of the reference intake
Carbohydrate 35.1g Protein 24.6g Fibre 7.8g

Method

Put all the ingredients for the avocado sauce in a food processor and blitz to a smooth consistency.
For the prawns, heat a large nonstick frying pan with the oil and add the garlic and spices. Cook for 1 min until fragrant, then add the prawns. Fry on a high heat for 3-4 mins until golden and cooked through.
Combine all the salad ingredients together.
To assemble the tacos, add a spoonful of avocado sauce into each taco shell and top with the salad and prawns. Finish with the crumbled cheese, coriander and chilli. Serve with any leftover salad and lime wedges for squeezing over.

See more Mexican recipes