Cajun Spiced Prawn Taco Bowl
with Rice, Roasted Peppers, Avocado and Lime Drizzle
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Bell Pepper
(May contain Celery)
1 unit(s)
Green Pepper
(May contain Celery)
2 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
1 unit(s)
Lime
1 bunch(es)
Coriander
½ unit(s)
Green Chilli
1 sachet(s)
Cajun Spice Mix
1 sachet(s)
Vegetable Stock Powder
150 grams
Basmati Rice
4 unit(s)
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
75 grams
Soured Cream
(Contains Milk)
1 unit(s)
Avocado
180 grams
King Prawns
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve the peppers and discard the core and seeds. Slice into thin strips. Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Roughly chop the coriander (stalks and all). Thinly slice the green chilli into rounds. Pop the chilli slices into a small bowl and add the juice of half the lime with a pinch of salt. Mix well and set aside. Pop the peppers onto a baking tray, drizzle with oil and season with salt and pepper. Roast on the top shelf until tender and golden brown, 15-20 mins. Turn halfway through cooking.
Heat a drizzle of oil in a saucepan over medium heat. Once hot, add half the spring onion, half the garlic, half the cajun spice and cook, stirring, for 1 min. Pour the water for the rice (see ingredients for amount) into the saucepan and bring to the boil. When boiling, add the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, place a cereal bowl upside down on your chopping board. Prick your tortillas all over with a fork. Shape one of your tortillas around the outside of the bowl (to make your taco bowl shape!). Use a sheet of foil to mould round the tortilla (and also take the shape of the bowl), press firmly down around the shape of the bowl folding up the excess foil around the outside of the bowl. Lift the foil wrapped tortilla off of the bowl and place right side up on a baking tray. Repeat for the other tortillas (2 per person). Bake in your oven until browned and crispy, 6-8 mins. Once cooked, remove from the oven and set aside.
While the taco bowls cook, pop the soured cream into a bowl with half the lime zest, a squeeze of lime juice and a splash of water to loosen slightly (you want to be able to drizzle it.) Season with salt and pepper and set aside. Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board and thinly slice.
When the rice is about 5 mins from being ready, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the prawns and stir fry until almost cooked, 3 mins. Season with salt and pepper then add the remaining garlic and remaining cajun spice and cook for a further 1 min. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle. Remove from the heat. Once the rice is cooked, carefully fluff it up with a fork and stir through the remaining lime zest and the coriander.
Pop the taco bowls onto your plates (two per person). Divide the rice between these, then top with the prawns, avocado slices and roasted peppers. Drizzle over the limey zesty soured cream and top with the remaining spring onion and pickled green chillies. Enjoy!
