Carribean Style Sweet and Sticky Prawn Tacos
with Chips and 'Slaw
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
450 grams
Potatoes
1 unit(s)
Lime
32 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
150 grams
King Prawns
(Contains Crustaceans)
1 sachet(s)
Caribbean Style Jerk
(Contains Mustard)
37 grams
Red Pepper Chilli Jelly
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
20 grams
Baby Leaf Mix
Not included in your delivery
2 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
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 top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, zest and halve the lime.
In a medium bowl, combine the mayo, lime zest and a good squeeze of lime juice. Stir in the coleslaw mix and season with salt and pepper. Set aside for now.
Drain the prawns and pat dry with kitchen paper.
When the chips have 10 mins of cook time remaining, heat a drizzle of oil in a medium frying pan on medium-high heat.
Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Stir the Carribean style jerk seasoning and red pepper chilli jelly into the pan and fry until thickened slightly and the prawns are well coated, 1-2 min. Add a splash of water if you feel it needs it.
Once cooked, remove the pan from the heat. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Just before everything's ready, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Stir the baby leaf salad into the 'slaw.
Share the tortillas between your serving plates. Lay the lime and baby leaf slaw along the centre of each taco. Top with the jerk prawns. Spoon over any remaining sticky sauce.
Serve the chips alongside with ketchup (see pantry for amount) for dipping.
Enjoy!
