Directions
- 1Blend yogurt, lime juice, garlic, avocado, coriander, water, salt, and pepper in a blender until smooth for the slaw sauce.
- 2Shred cabbage and onion using a mandolin or knife.
- 3Combine shredded cabbage and onion with most of the yogurt dressing in a bowl.
- 4Coat the prawns in spices.
- 5Fry prawns in a pan over high heat.
- 6Char the sweetcorn in the same pan.
- 7Layer slaw, prawns, and sweetcorn onto tortillas.
Ingredients
- 100 g 0% yoghurt
- 1 lime, juiced
- 1 garlic clove
- 0.5 avocado
- Handful chopped coriander
- 40 ml water
- 60 ml water
- Salt
- pepper
- 0.5 white onion, shredded
- 0.25 white cabbage, shredded
- 180 g raw king prawns
- 1 tbsp Cajun seasoning
- 0.5 tsp chilli flakes
- Salt
- pepper
- 20 g cooked sweetcorn
- 6 mini tortillas
- Extra coriander
Equipment
blendermandolinknifebowlfrying pan
Tips
- Pack in so many flavors and textures.
- Perfect for warmer evenings as they don’t require the oven to be on.
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