Crispy Prawns and Slaw Tacos

with Feta

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family-friendly
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Instructions

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1 Set up

Add the all-purpose flour, smoked paprika and salt to a shallow bowl, mix. Whisk the eggs and garlic powder in a second shallow bowl. Place the panko bread crumbs in a third bowl. Pat the prawns dry. 

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2 Bread prawns

Turn the prawns in the flour until coated, then dip the prawns in the beaten egg and finally coat them in the panko bread crumbs. Refrigerate until step 5.

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3 Prep

Finely shred or grate the cabbage. Crumble the feta. Trim and finely slice the chilli and spring onion

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4 Assemble slaw

Place the cabbage in a large bowl. Squeeze all of the lime over it and season with salt. Mix well with the mayonnaise. Set aside. 

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5 Fry prawns

Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, carefully add the breaded prawns and cook for 2 min on either side or until golden and crispy. Drain on kitchen paper. Sprinkle with the sea salt

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6 Serve

Microwave the tortilla wraps for 30 sec or until warmed through. Load the warmed tortilla wraps with the slaw and prawns. Garnish with the feta, spring onion and chilli (spicy!)

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Fry the breaded prawns in vegetable or sunflower oil for a crisper finish.

Cabbage has more vitamin C than oranges!

Cooking Time: 30 min

Cals 638 · Prot 37 · Carbs 52 · Fat 31

Ingredients

Number of people

Crispy prawns

Jumbo prawns 300 Grams
Plain flour 20 Grams
Smoked paprika powder 2 Grams
Salt 1 Tsp
Eggs 1 Piece
Garlic powder 2 Grams
Panko bread crumbs 60 Grams
Vegetable oil 1 Tbsp
Flaky sea salt 2 Grams

Slaw

Red cabbage 300 Grams
Lime 1 Piece
Salt 0.5 Tsp
Mayonnaise 50 Grams

Extras

Feta cheese 50 Grams
Large red chilli 1 Piece
Spring onion 40 Grams
6'' tortilla wraps 6 Piece

Cabbage has more vitamin C than oranges!

Cooking Time: 30 min

Cals 638 · Prot 37 · Carbs 52 · Fat 31

Instructions

photo

1 Set up

Add the all-purpose flour, smoked paprika and salt to a shallow bowl, mix. Whisk the eggs and garlic powder in a second shallow bowl. Place the panko bread crumbs in a third bowl. Pat the prawns dry. 

photo

2 Bread prawns

Turn the prawns in the flour until coated, then dip the prawns in the beaten egg and finally coat them in the panko bread crumbs. Refrigerate until step 5.

photo

3 Prep

Finely shred or grate the cabbage. Crumble the feta. Trim and finely slice the chilli and spring onion

photo

4 Assemble slaw

Place the cabbage in a large bowl. Squeeze all of the lime over it and season with salt. Mix well with the mayonnaise. Set aside. 

photo

5 Fry prawns

Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, carefully add the breaded prawns and cook for 2 min on either side or until golden and crispy. Drain on kitchen paper. Sprinkle with the sea salt

photo

6 Serve

Microwave the tortilla wraps for 30 sec or until warmed through. Load the warmed tortilla wraps with the slaw and prawns. Garnish with the feta, spring onion and chilli (spicy!)

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Fry the breaded prawns in vegetable or sunflower oil for a crisper finish.

Ingredients

Number of people

Crispy prawns

Jumbo prawns 300 Grams
Plain flour 20 Grams
Smoked paprika powder 2 Grams
Salt 1 Tsp
Eggs 1 Piece
Garlic powder 2 Grams
Panko bread crumbs 60 Grams
Vegetable oil 1 Tbsp
Flaky sea salt 2 Grams

Slaw

Red cabbage 300 Grams
Lime 1 Piece
Salt 0.5 Tsp
Mayonnaise 50 Grams

Extras

Feta cheese 50 Grams
Large red chilli 1 Piece
Spring onion 40 Grams
6'' tortilla wraps 6 Piece
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