1 x packet of flour tortillas
1 x 300g packet LaManna crumbed prawn cutlets
½ Avocado sliced
1/2 Lime cut into 5 wedges
Pickled Red Cabbage
¼ Red cabbage, finely shredded
250ml White wine vinegar
125ml Water
45g Sugar
18g Salt
Chipotle Mayo
30g Chipotle puree
150 g Mayonnaise
½ Lime juiced
Salt to taste
Method
- For the pickled cabbage, bring white wine vinegar, water, sugar and salt to the boil. Pour over the shredded cabbage and set aside.
- For the chipotle mayo, mix all ingredients and season with salt; set aside.
- Cook the prawn cutlets over a medium heat in a fry pan with 2 tablespoons vegetable oil for 2-3 minutes or until cooked. Alternatively, the prawns can be cooked in an air fryer at 180 degrees for 3-4 minutes, making sure to turn halfway through the cooking process. Make sure to remove tails before putting them in a taco.
- Microwave 5 tortillas for 20-30 seconds, transfer to a plate and spoon on 1 tbsp chipotle mayo, two prawns, a slice of avocado and a pinch of pickled red cabbage.
- Serve immediately with wedges of lime.
