Mexican Style Spiced Honey Prawn Tacos
with Sweet Potato Fries and Sriracha Mayo
Loaded with spiced and glazed prawns, these Mexican Style Spiced Honey Prawn Tacos are a Mexican inspired favourite laden with flavour. Sriracha mayo adds a pep of heat whilst salad and slow-cooked onions provide sweetness and cruch so that each bite's refreshing.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Onion
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Gem Lettuce
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
15 grams
Sriracha Sauce
150 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Mexican Style Spice Mix
15 grams
Honey
4 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
Not included in your delivery
½ 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 sweet 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, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
While the chips cook, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Quarter the baby plum tomatoes. Trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, add the red wine vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper and mix together.
Mix in the tomatoes and set aside.
Heat a drizzle of oil in a frying pan on medium heat.
Once hot, add the onion and season with salt and pepper. Fry, stirring occasionally, until golden and softened, 8-10 mins.
Meanwhile, put the sriracha in a small bowl and add the mayo (see pantry). Mix together and set aside.
Drain the prawns. Once the onion is golden, add the prawns to the pan. Season with salt and pepper and stir-fry for 4-5 mins.
Add the garlic, Mexican style spice mix and honey. Stir together and cook for 1 min. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Once cooked, remove the pan from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Once everything's nearly ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Add the baby gem to the tomato bowl and toss to coat in the dressing.
When everything's ready, lay the tortillas onto your serving plates.
To make your tacos, spread the base of each tortilla with some sriracha mayo, then top with the salad, prawns and slow-cooked onions.
Serve with the sweet potato chips and any remaining salad alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
