Waitrose and Partners
Prawn tacos with lime slaw & chilli-pineapple salsa

Prawn tacos with lime slaw & chilli-pineapple salsa

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. 

3.5 out of 5 stars(2) Rate this recipe
HealthyLow in saturated fatHigh protein1 of your 5 a day
  • Serves2
  • CourseLunch
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins

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
  • 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

Method

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,163kJ/ 513kcals

Fat

13.1g

Saturated Fat

1.7g

Carbohydrates

67.9g

Sugars

22.7g

Fibre

3.9g

Protein

29.1g

Salt

1g

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