Salt & pepper prawn tacos
A super-simple recipe that teams crispy salt and pepper prawns with salsa, soured cream and lettuce for a new twist on tacos.
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Ingredienser
- 3 x 150g packs king prawns
- 2 tbsp cornflour
- 75 ml olive oil
- 8 taco wraps or shells warmed
- 150 g tub guacamole
- 0.5 iceberg lettuce shredded
- 170 g tub salsa
- 150 ml pot soured cream
- lime wedges to serve
Gör så här
Put the prawns in a bowl and scatter over the cornflour along with ½ tbsp each salt and ground black pepper. Toss well to combine and ensure the prawns are evenly coated.
Heat the oil in a frying pan over a medium heat and fry the prawns in batches until crisp and cooked through, around 2-3 mins. Remove from the oil using a slotted spoon.
Warm the tacos then spoon in the prawns along with guacamole, lettuce, salsa and soured cream. Serve with the lime wedges for squeezing over.
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