Chipotle and lime prawn soft shell tacos

Name: Chipotle and lime prawn soft shell tacos
Cook time: 20 min
Yield: 1
Cuisine: Tijuana, Mexico

with crunchy slaw

Ready in around 20 mins

RECIPE FACT:

Tijuana is a border city in Mexico, just south of California.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO MAKE THE CRUNCHY SLAW:

Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium-high heat and once hot add the sweetcorn and cook for 3-4 mins to create a char. Add the sweetcorn to a serving bowl with the coleslaw and 2 tbsps of olive oil and salt and pepper. Finely chop the coriander leaves and stalk and stir half through the slaw saving the remainder for garnish.
2. TO COOK THE PRAWNS:

Remove the prawns from their packaging and pat dry with a paper towel. Remove the tails from the prawns and discard. Place the prawns in a bowl and mix with the chipotle marinade. Heat 1 tbsp of cooking oil in a non-stick frying pan over a medium-high heat and once hot add the prawns and cook for 30 secs - 1 min each side, until cooked through then remove from the pan.
3. TO WARM THE TACOS:

Microwave option (preferred): Dip the GF tacos in water and shake off excess. Place the tacos on a plate and microwave on high (750w) for 30–40 secs. Stove top option: Dip the GF tacos in water and shake off excess. Heat a non-stick pan over a medium heat and once hot heat tacos in pan one at a time for 30 secs on each side. Wrap in tinfoil to keep warm while heating them.
TO SERVE:

Arrange a spoonful of slaw on each taco, top with a couple of prawns, and a dollop of chipotle and lime mayo. Sprinkle over the spiced pepitas and remaining coriander.