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INCA prawn tacos

Name: INCA prawn tacos
Cook time: 25 min
Yield: 4
Cuisine: Guest chef, Nic Watt

with aji verde and kumara bravas

Ready in around 25 mins

RECIPE FACT:

Once the tacos have been cooked, wrap them in a tea towel and allow the tacos to steam in their own heat for about 5 minutes.

Nutritional Info:

Energy: 3,321kJ (794kcal)
Protein: 34g
Carbohydate: 97g
Sugars: 22g
Fat, total:27g
Saturated:3g
Sodium:1,954mg
Contains:Crustaceans, Eggs, Gluten, Milk, Soy, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Line an oven tray with baking paper. Empty the bag of steamed kumara onto the tray, drizzle with oil, sprinkle with 3 tsps of the Peruvian spice dust, season with salt and pepper and mix to coat. Cook in the oven for 20-25 mins. Finely slice the radishes and place in a little cold water until needed. Roughly chop the coriander including the stalks and set aside. Empty the Asian coleslaw into a mixing bowl, drizzle with a little olive oil and mix.
2. TO HEAT THE TORTILLAS:
Fry pan option (preferred): Heat a non-stick frying pan over a medium heat and warm the wholemeal tortillas for 20-30 secs on each side. Remove from the pan, cover to keep warm and repeat until all are heated. Microwave method: Place the wholemeal tortillas on a plate and microwave on high (750w) for 30–40 secs. Cover and keep warm.
3. TO COOK THE PRAWN:
Remove the prawns from their packaging and pat dry with a paper towel. Place the prawns in a bowl, add remaining Peruvian spice dust and toss to coat evenly. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the prawns, season with salt and cook for 60-90 secs each side, or until cooked through - you may need to do this in batches.
TO SERVE:
Place some dressed coleslaw onto the tortillas and top with prawns. Dollop with aji verde and a drizzle of lemon molasses. Top with radish and chopped coriander. Serve with spiced kumara and remaining aji verde on the side.