Quick prawn tacos with salad, pickled onion & kewpie mayo
Appliance/Function:
Equipment
- 1 Small bowl
- 1 Medium bowl
- 1 Frypan
- 1 Large bowl
Ingredients
Pickled onion
- 1 red onion
- 2 tbsp red wine vinegar
Prawns
- 300 g prawns
- 2 tbsp cornflour
- ½ tbsp flour or gluten-free flour
- 2 tsp lemon pepper
- 1 tbsp olive oil
Tortillas
- 8 mini tortillas
Salad
- 1 baby cos lettuce
- 1 carrot
- 1 beetroot
- 1 cucumber
- 1 lime optional
To serve
- ¼ cup kewpie mayo
Instructions
Pickle onion
- Peel and thinly slice 1 red onion into rounds. Add the onion to a small bowl with the 2 tbsp red wine vinegar and a pinch of salt and stir to combine. Set aside to pickle and toss occasionally.
Cook prawns
- Pat 300 g prawns dry. Gently pinch the tail between your fingers and pull to remove, then discard. Toss in a medium bowl with 2 tbsp cornflour, ½ tbsp flour, 2 tsp lemon pepper and a pinch of salt. Heat 1 tbsp olive oil in a frypan on high heat. Cook the prawns (in batches if needed) for about 2 minutes on each side, until golden and cooked through.
Warm tortillas
- Pile 8 mini tortillas on a plate and microwave for about 1 minute to warm.
Make salad
- Adding to a large bowl as you go - shred 1 baby cos lettuce. Peel and grate or julienne 1 carrot and 1 beetroot. Julienne 1 cucumber. Drain the pickled onion juice into the salad bowl, season with salt, and toss to combine. Slice 1 lime into wedges.
To serve
- Spread tortillas with kewie mayo and fill with the salad and prawns. Sprinkle over pickled onions and squeeze a wedge of lime juice.
Nutrition
Calories: 624kcal | Carbohydrates: 74g | Protein: 22g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 1430mg | Potassium: 554mg | Fiber: 7g | Sugar: 9g | Calcium: 259mg | Iron: 5mg