Tiger Prawn Soft Tacos

with Black Beans and Pico De Gallo

  • Seafood
  • Premium
  • Mexican

Making this delicious meal couldn't be easier. Fresh Tiger prawns in peri-peri sauce, served with spiced black beans and pico de gallo.

  • 0.0 min

    Preheat the oven to 120C.

  • 0.5 min

    Thinly slice the red and white cabbage and combine with the mayonnaise.

  • 2.5 min

    Peel and finely chop the red onion.

  • 4.0 min

    Chop the tomato and fresh coriander.

  • 5.5 min

    Halve and juice the limes.

  • 7.0 min

    Chop the pickled jalapenos.

  • 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.

  • 10.0 min

    Place the cabbage and pico de gallo in the fridge.

  • 10.5 min

    Heat the remaining olive oil in a saucepan over medium heat.

  • 12.0 min

    Add the remaining red onion and sautee until soften.

  • 13.0 min

    Add the black beans and cumin. Season with salt and pepper.

  • 14.5 min

    Place the tortillas in the oven to warm

  • 15.5 min

    Heat the remaining oil in a frying pan over medium-high heat.

  • 17.0 min

    Add the prawns and sear until well cooked through.

  • 19.0 min

    Stir through the peri peri sauce and lime juice.

  • 20.0 min

    Take the tortillas from the oven and distribute among serving plates.

  • 21.0 min

    Serve each tortilla with spiced black beans, cabbage and pico de gallo topped with tiger prawns.

  • 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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