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£22.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Arrange the prawns on a baking tray and cook for 12 minutes until fully cooked through. Arrange the taco wraps on a large baking tray and add to the oven for the final 2 minutes of cooking time.
Meanwhile, in a bowl, mix the red onion, juice of 1 lime, the honey and a pinch of salt, then set aside to lightly pickle. In a separate bowl, mix the juice of ½ a lime, the soured cream and the chilli and garlic sauce. In a third bowl, lightly crush the avocado with a fork, stir in the remaining juice of ½ a lime and the chopped coriander; season with salt.
Divide the taco wraps between plates. Spread with the crushed avocado, top with the prawns and a small handful of shredded cabbage, then drizzle with the chilli soured cream. Finish with the lime-pickled onions and serve straight away.
LEFTOVERS
Soft taco wraps: These wraps freeze well and can be cut into wedges once defrosted. Then simply brush with a little oil and bake until crisp. Serve with a tomato salsa dip.
Typical values per serving when made using specific products in recipe
Energy | 2,030kJ/ 489kcals |
---|---|
Fat | 35g |
Saturated Fat | 8.1g |
Carbohydrates | 28g |
Sugars | 7.3g |
Fibre | 8.9g |
Protein | 14g |
Salt | 1g |
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