Taco night just got an upgrade! Golden, crispy prawns are paired with a creamy, spicy sriracha mayo, crunchy slaw, charred sweetcorn and creamy avocado all nestled within warm flour tortillas.
This Week
2 Dec - 8 Dec
Crispy Prawn Tacos with Charred Corn and a Creamy Sriracha Sauce
- Under 1 hour
- 4
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Meal Prep Guide
Make the sriracha mayo (store in an airtight jar in the fridge)
- ⅓ cup mayonnaise
- 1-2 Tbsp sriracha (depending how spicy you like it)
Tips
- Preparing the prawns first allows them time to rest, this helps the crumb adhere better and results in a crispier texture.
Shortcut
- If you are short on time, you can simply pan fry the prawns without crumbing them. Toss prawns in 1 tsp of paprika, 3 Tbsp of sweet chilli sauce, salt and pepper. Add olive oil to a large pan over medium-high heat; cook the prawns for 2-3 minutes on each side, or until the prawns have turned pink and starting to char in some places.
Shortcuts
Vegetables
- Swap cabbage for finely sliced cos.
- Add diced zucchini to the charred corn.
Protein
- For a vegetarian option, swap prawns for crispy battered tofu.
Ingredients
- 300g block firm tofu (cut into cubes)
- ¼ cup water
- ¼ cup flour
- 1 garlic clove (crushed)
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 cup panko bread crumbs
- salt and pepper
- oil for shallow frying
Method
- In a medium bowl add the water, flour, garlic, paprika, cumin, oregano, salt and pepper; mix until a batter forms.
- In a separate bowl add the panko crumbs.
- Working with one piece of tofu at a time – firstly dip the tofu in the batter, then into the panko crumbs, use your hands to help press the panko crumbs onto the tofu. Set aside while you batter the remaining tofu.
- Add a generous amount of olive oil to a large pan over medium-high heat, once hot add the battered tofu and cook for 3 or so minutes on each side, or until golden brown.
Other
- For a lighter option, omit the tortillas and make it into a salad using the creamy sriracha sauce as the dressing.
Ingredients
Crispy prawns
- 400g raw frozen prawn cutlets (defrosted and patted dry)
- ⅓ cup flour
- 1 egg (whisked)
- 1 ⅓ cups panko crumbs
- Salt and pepper
- Olive oil, for frying
Slaw
- ¼ cabbage (finely sliced)
- ½ cup coriander
- 1 lemon (juice)
- 1 Tbsp olive oil
Sriracha mayo
- ⅓ cup mayonnaise
- 1-2 Tbsp sriracha (depending how spicy you like it)
Charred Corn
- 1 ½ cups frozen sweetcorn
- 1 Tbsp butter
- Pinch of salt
- 1 avocado (diced)
- 12 small flour or corn tortillas
Method
- Start by preparing the prawns. Add the flour, salt and pepper to one bowl. Add the eggs to a second bowl and the panko crumbs to the third bowl.
- Coat each prawn in the flour, then dip it into the whisked eggs and lastly, coat it with the panko crumbs (gently pressing the breadcrumbs onto the prawns so they stick). Place on a large plate or baking sheet, then repeat with the remaining prawns. Set aside while you prepare everything else.
- To make the slaw, add the sliced cabbage and coriander to a medium bowl, squeeze over the lemon juice, drizzle with olive oil and season with salt. Toss well, set aside and allow it to soften.
- To make the sriracha sauce, add all the ingredients to a bowl and mix well to combine; set aside.
- To make the charred corn, heat a small pan over medium-high heat; add the butter, corn and salt; cook for 3-5 minutes until starting to char and pop. Set aside until you are ready to serve.
- Now to cook the prawn, add a generous amount of olive oil to a large fry pan over medium heat, cook the prawns in batches for 2-3 minutes on each side (depending on the size of the fillets). The fish will be ready when golden brown on the outside.
- Warm the tortillas as per packet instructions or individually in a dry pan until warmed and golden.
- Time to assemble the tortillas. Fill each tortilla with some slaw, and crispy corn, then top with 2-3 crispy prawns, avocado and drizzle of the sriracha sauce.
Variations
Vegetables
- Swap cabbage for finely sliced cos.
- Add diced zucchini to the charred corn.
Protein
- For a vegetarian option, swap prawns for crispy battered tofu.
Ingredients
- 300g block firm tofu (cut into cubes)
- ¼ cup water
- ¼ cup flour
- 1 garlic clove (crushed)
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 cup panko bread crumbs
- salt and pepper
- oil for shallow frying
Method
- In a medium bowl add the water, flour, garlic, paprika, cumin, oregano, salt and pepper; mix until a batter forms.
- In a separate bowl add the panko crumbs.
- Working with one piece of tofu at a time – firstly dip the tofu in the batter, then into the panko crumbs, use your hands to help press the panko crumbs onto the tofu. Set aside while you batter the remaining tofu.
- Add a generous amount of olive oil to a large pan over medium-high heat, once hot add the battered tofu and cook for 3 or so minutes on each side, or until golden brown.
Other
- For a lighter option, omit the tortillas and make it into a salad using the creamy sriracha sauce as the dressing.
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