Breaded Hot Honey Prawn Tacos
with Chips, Smashed Avocado and Baby Gem Salad
- Crustaceans
- Wheat
- Cereals containing gluten
- Sulphites
- Celery
- Mustard
- May contain traces of allergens
Discover a new way to serve up prawns by breading and baking it until crispy and golden. Glazed with honey and hot sauce, we're piling into tacos and serving with salad and chips.
Ingredients
160 grams
King Prawns
(Contains: Crustaceans)
450 grams
Potatoes
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Baby Gem Lettuce
(May be present: Celery, Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Hot Sauce
15 grams
Honey
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
100 grams
Smashed Avocado
Not included in your delivery
1 unit(s)
Egg
1 tbsp
Oil for the Breadcrumbs
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Water for the Sauce
20 grams
Butter
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another medium bowl. Mix with the Central American style spice mix and oil for the breadcrumbs (see pantry for amount), then season with salt and pepper.
Next, drain the prawns.
Dip the prawns into the egg, then the breadcrumbs, ensuring they're completely coated. Shake off the excess and transfer to a lined baking tray.
When the chips have 15 mins remaining, pop on the top shelf of your oven to cook until crisp and golden, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
While everything's in the oven, trim the baby gem, halve lengthways, then thinly slice.
In a medium bowl, combine cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Set aside for now.
When the prawns has 5 mins remaining, pop a small saucepan on medium-high heat.
Add the hot sauce, honey, water for the sauce and butter (see pantry for both amounts) and stir vigorously until the butter has melted and the sauce is piping hot, 1-2 mins. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Toss the baby gem through the dressing.
Share the tortillas between your plates. Spread the smashed avocado over the centre of each taco.
Load on the baby gem salad and top with the breaded prawns.
Finish by drizzling over the hot honey sauce and mayo (see pantry for amount).
Serve the chips alongside.
