
Tiger Prawn Soft Tacos
with Black Beans and Pico De Gallo
Making this delicious meal couldn't be easier. Fresh Tiger prawns in peri-peri sauce, served with spiced black beans and pico de gallo.
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Tiger Prawns
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Red Cabbage
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White Cabbage
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Red Onion
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Black Beans
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Ground Cumin
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Tomatoes
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Fresh Coriander
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Olive Oil
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Limes
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Mayonnaise
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Flour Tortillas
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Pickled Jalapenos
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Peri Peri Sauce
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0.0 min
Preheat the oven to 120C.
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0.5 min
Thinly slice the red and white cabbage and combine with the mayonnaise.
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2.5 min
Peel and finely chop the red onion.
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4.0 min
Chop the tomato and fresh coriander.
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5.5 min
Halve and juice the limes.
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7.0 min
Chop the pickled jalapenos.
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8.0 min
In a bowl, mix together half of the red onion, tomatoes, jalapenos, coriander, half of the olive oil and season with salt and pepper.
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10.0 min
Place the cabbage and pico de gallo in the fridge.
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10.5 min
Heat the remaining olive oil in a saucepan over medium heat.
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12.0 min
Add the remaining red onion and sautee until soften.
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13.0 min
Add the black beans and cumin. Season with salt and pepper.
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14.5 min
Place the tortillas in the oven to warm
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15.5 min
Heat the remaining oil in a frying pan over medium-high heat.
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17.0 min
Add the prawns and sear until well cooked through.
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19.0 min
Stir through the peri peri sauce and lime juice.
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20.0 min
Take the tortillas from the oven and distribute among serving plates.
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21.0 min
Serve each tortilla with spiced black beans, cabbage and pico de gallo topped with tiger prawns.
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Ingredients
Tiger Prawns , peeled
Red Cabbage , sliced
White Cabbage , sliced
Red Onion , finely diced
Black Beans
Ground Cumin
Tomatoes , chopped
Fresh Coriander , chopped
Olive Oil
Limes , juiced
Mayonnaise ,
Flour Tortillas ,
Pickled Jalapenos , chopped
Peri Peri Sauce ,
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