Prawn tacos with lime slaw & chilli-pineapple salsa

Name: Prawn tacos with lime slaw & chilli-pineapple salsa
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 1 tbsp olive oil; ¼ tsp ground cumin; 1 tsp clear honey; 2 Cooks’ Ingredients Unwaxed Limes, juice of 1, zest of 1, plus wedges; 200 g red cabbage, finely shredded; 120 g fresh pineapple chunks; ½ jalapeño chilli, deseeded and finely chopped; 165 g pack Extra Large Raw King Prawns; 60 g pouch Capsicana Mexican Fajita Chilli & Honey Sizzle Paste; 6 soft taco wraps

Try with dollops of soured cream and finely shredded salad onion for an explosion of flavours and texture. Pineapple salsa works great with pork steaks or chops, too.

4 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fatHigh protein1 of your 5 a day

Serves2
CourseLunch
Prepare15 mins
Cook5 mins
Total time20 mins

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1 tbsp olive oil
¼ tsp ground cumin
1 tsp clear honey
2 Cooks’ Ingredients Unwaxed Limes, juice of 1, zest of 1, plus wedges
200g red cabbage, finely shredded
120g fresh pineapple chunks
½ jalapeño chilli, deseeded and finely chopped
165g pack Extra Large Raw King Prawns
60g pouch Capsicana Mexican Fajita Chilli & Honey Sizzle Paste
6 soft taco wraps

Mix the oil, cumin, honey and lime juice in a large bowl. Add the cabbage and toss in the dressing until coated. Roughly chop the pineapple chunks and tip into a small bowl. Stir through most of the jalapeño with a pinch of salt, then set both aside.
Heat a frying pan on a medium heat, then mix the prawns with the cooking paste and add to the pan, Fry for 2 minutes each side, until pink, opaque and cooked through.
Heat the wraps according to pack instructions. Lay the tacos on a board and divide the slaw and salsa between them. Top with the prawns, scatter with the lime zest and remaining jalapeño, then serve with the lime wedges.

Typical values per serving when made using specific products in recipe