Prawn Tacos with Guacamole and Spicy Slaw
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Unrated
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Prep Time
20 mins
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Cook Time
4 mins
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Total Time
24 mins
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Servings
4 -6 servings
Prawn Tacos with Guacamole and Spicy Slaw
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These tacos can be thrown together quickly and will be devoured even more speedily! Double the recipe if you are feeding a crowd.
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Ingredients
- For the guacamole
- 2 avocado or see notes below how to speedily ripen avocados, large, ripe
- 1 green tomato seeds removed
- 1 shallot peeled and roughly chopped, small
- 2 tbsp Coriander cilantro, fresh
- 1 garlic peeled, clove
- green chili jalapeño, seeds removed, roughly chopped, half
- lime juice of 1
- salt to taste, a little and freshly ground black pepper
- ground white pepper to taste, a little and freshly ground black pepper
- Tabasco sauce dash
- For the prawns
- 400 g king prawn shrimp, thawed if frozen, 14oz raw
- 2 egg lightly beaten, large
- panko breadcrumbs or more, as needed, about 100g | 3.5oz
- about 100g | 3.5oz plain all purpose flour
- salt to season
- black pepper to season
- pinch chilli powder hot
- rapeseed oil canola oil to fry
- For the tacos
- 12 tortilla small
- 4 tomato I used green, yellow and red, seeds removed, finely chopped, large
- 1 gem lettuce sliced very thinly, small
- 1 red onion finely chopped (optional)
- Spicy Slaw Baxters brand, to top
- Coriander fresh leaves, to garnish
- lime wedges to serve
Instructions
- Put all the ingredients for the guacamole in a mini food chopper or blender. Process until smooth. Taste and adjust the seasoning to your liking. Transfer to a bowl.
- Put the flour on a plate and season with salt, pepper and a pinch of chilli powder (or use whatever spicy seasoning you prefer).
- Place the eggs in a shallow bowl and the breadcrumbs in another.
- oss the prawns in the flour until lightly coated - you will need to do this in batches.
- Dip your prawns into the egg and then in the breadcrumbs to coat. It helps to use one hand to dip into the flour and the other to coat them in the egg/breadcrumbs. Or employ a helper!
- Fill a deep-sided frying pan about 1/3 full of oil and heat until a cube of bread sizzles if dropped in. Fry the prawns, in batches, over medium heat until golden - usually less than 2 minutes per side.
- Transfer the cooked prawns onto a wire rack lined with kitchen towel to cool. Transfer to a bowl.
- Put the sliced tomatoes, lettuce and onion in small bowls and serve alongside the prawns, tortillas, spicy slaw and guacamole so that everyone can help themselves.
- Spread some guacamole on the tortillas and then layer the other fillings on top finishing with the slaw. Serve with lime wedges and coriander leaves on the side.
Notes
- If your avocados are not fully ripe use this simple hack to speedily ripen them. Preheat the oven to 100C (200F), wrap the avocados in foil and bake for 20-30 minutes or until they feel soft/ripe. Cool before using.
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