Flour tortillas
Crumbed prawn cutlets
Avocado, sliced
Lime, cut into wedges
Red cabbage, shredded
White wine vinegar
Water
Sugar
Salt
Chipotle puree
Mayonnaise
Lime juiced
Salt
1 Packet
300g
1/2
1/2
1/4
250ml
125ml
45g
18g
30g
150g
1/2
Pinch
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.
