Crispy Prawn Tacos
Tacos don't have to be overly complicated and these Crispy Prawn Tacos are about as simple as they get.
Servings: 2 servings
Calories: 484kcal
Ingredients
- 6 Mini flour tortillas
- 150 g King prawns
- 1 Egg
- 50 g Panko breadcrumbs
- 0.5 tablespoon Cayenne pepper
- 3 tablespoon Plain flour
- 4 Tomatoes diced
- 2 Shallots diced
- 8 g Fresh coriander (cilantro) finely chopped
- 8 g Fresh coriander (cilantro) finely chopped
- 1 Limes juice only, for the salsa
- 1 Limes juice only, for the sauce
- 1 Jalapeños finely diced (or 2 heaped tablespoon of pickled jalapeños)
- 1 pinch Sea salt and ground black pepper for the salsa
- 1 pinch Sea salt and ground black pepper for the sauce
- Iceberg lettuce shredded
- 6 tablespoon 0% Fat Free Greek yogurt
- 1 Garlic clove crushed; for the salsa
- 3 Garlic clove crushed; for the sauce
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- In a bowl, mix together 4 Tomatoes, 2 Shallots, half the 8 g Fresh coriander (cilantro), juice of 1 Limes, 1 Garlic clove, 1 Jalapeños and 1 pinch Sea salt and ground black pepper and set aside. This is the salsa.
- In another bowl, mix together 6 tablespoon 0% Fat Free Greek yogurt, juice of 1 Limes, 8 g Fresh coriander (cilantro), 3 Garlic clove and 1 pinch Sea salt and ground black pepper and set aside. This is the coriander sauce.
- Put 3 tablespoon Plain flour and 0.5 tablespoon Cayenne pepper on one plate and mix. Put 50 g Panko breadcrumbs on another plate. Whisk 1 Egg in a bowl.
- One by one, dip 150 g King prawns in flour, then in the egg and then into the panko breadcrumbs making sure they are coated.
- Put the prawns on a lined and oiled baking tray and bake for 10 minutes until crispy.
- Start making your tacos by adding some shredded Iceberg lettuce to a 6 Mini flour tortillas, add some salsa, crispy prawns and then top with some creamy coriander sauce.
Notes
- Make these gluten free by using a gluten free panko and swapping the tortillas for your favourite gluten free brand.
- If you don't like prawns, you could make crispy chicken or tofu instead. The method would be the same, but cooking time would vary.
- Want even more spice on your tacos? Add a drizzle of sriracha before serving.
- You can make everything in advance and then just good the prawns when you are ready to eat.
- Don't forget to warm the tortillas before filling. You can do that in a dry frying pan for about 30 seconds each side.
Nutrition
Serving: 3tacos | Calories: 484kcal | Carbohydrates: 70g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 95mg | Sodium: 84mg | Potassium: 710mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3950IU | Vitamin C: 66mg | Calcium: 120mg | Iron: 2.3mg
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