Jerk Spiced Crispy Prawn Tacos
with Chips, Baby Gem Slaw and Sriracha Mayo
- Crustaceans
- Wheat
- Cereals containing gluten
- Mustard
- Sulphites
- Celery
- May contain traces of allergens
Coated in jerk spiced breadcrumbs, these crispy prawns are perfect for piling into into tacos. Inspired by the abundant coastal dishes of Caribbean that use seafood, these tacos are paired with a baby gem slaw, sriracha mayo and chips.
Ingredients
450 grams
Potatoes
160 grams
King Prawns
(Contains: Crustaceans)
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Caribbean Style Jerk
(Contains: Mustard)
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
120 grams
Sliced Carrot and Cabbage Mix
16 milliliter(s)
Sriracha Sauce
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
1 unit(s)
Egg
1 tbsp
Oil for the Breadcrumbs
1 tsp
Sugar
1 tbsp
Olive Oil for the Dressing
3 tbsp
Mayonnaise
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 middle shelf until golden, 30-40 mins. Turn halfway through.
Meanwhile, drain the prawns and pat dry with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
In a separate medium bowl, combine the breadcrumbs, Caribbean style jerk, and the oil for the breadcrumbs (see pantry for amount). Season with salt and pepper.
Add the prawns to the egg bowl and coat well, then dip into the spiced breadcrumbs, ensuring they're completely coated.
Transfer the coated prawns to a lined baking tray.
Bake on the top shelf of your oven to cook until the prawns are crisp and golden, 10-12 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice.
In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the sliced baby gem and sliced carrot and cabbage mix, then toss to coat. Set aside.
In a small bowl, combine the sriracha sauce and mayo (see pantry for amount). Add a splash of water and mix until you have a drizzly consistency.
When everything's nearly ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Share the tortillas between your plates. Top with the baby gem slaw and crispy prawns.
Drizzle over the sriracha mayo.
Serve the chips alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
