Prawn Tacos with Guacamole and Spicy Slaw
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Prawn Tacos with Guacamole and Spicy Slaw

NUTRITION · PER SERVING24M COOK
CAL 35%·PRO 68%
CARBS 86G49% OF CAL
13G FIBER65G OTHER8G TOTAL SUGAR
FAT 27G34% OF CAL
3G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy shrimp tacos topped with fresh guacamole and spicy slaw. Quick to assemble and bursting with fresh flavors.

mainmexicantacoshellfishdairy free
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Nutrition & ingredients

Ingredients

serves 4
  • For the guacamole
  • 2 large ripe avocados (or see notes below how to speedily ripen avocados)
  • 1 green tomato (seeds removed)
  • 1 small shallot (peeled and roughly chopped)
  • 2 tbsp fresh coriander (cilantro)
  • 1 garlic clove (peeled)
  • half green chilli (jalapeño, seeds removed, roughly chopped)
  • juice of 1 lime
  • a little salt and white pepper (to taste)
  • dash Tabasco
  • For the prawns
  • 400 g | 14oz raw king prawns (shrimp, thawed if frozen)
  • 2 large eggs (lightly beaten)
  • about 100g | 3.5oz panko breadcrumbs (or more, as needed)
  • about 100g | 3.5oz plain (all purpose flour)
  • salt and pepper to season
  • pinch hot chilli powder
  • rapeseed (canola oil to fry)
  • For the tacos
  • 12 small tortillas
  • 4 large tomatoes (I used green, yellow and red, seeds removed, finely chopped)
  • 1 small gem lettuce (sliced very thinly)
  • 1 red onion (finely chopped (optional))
  • Baxters Spicy Slaw to top
  • fresh coriander leaves to garnish
  • lime wedges to serve
PREP
20M
SODIUM
887MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.