1 packet flour tortillas
1 x 300g packet LaManna crumbed prawn cutlets
½ Avocado sliced
1/2 Lime cut in 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 fry pan with 2 tbsps 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 half way through the cooking process. Make sure to remove tails before putting in 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
