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Photo of Chilli and lime prawn soft tacos with coleslaw by WW

Chilli and lime prawn soft tacos with coleslaw

5
Points®
Total Time
45 min
Prep
40 min
Cook
5 min
Serves
4
Difficulty
Moderate
You don't need to fly halfway around the world to taste Mexico's finest. These zesty prawn tacos are the real deal – BYO sombrero

Ingredients

Ground coriander

1 tsp

Chilli powder

1 tsp

Garlic

2 clove(s), crushed

Lime juice

¼ cup(s), (60ml)

Raw peeled prawns

500 g, peeled

Extra light sour cream

¼ cup(s)

Savoy cabbage

250 g, shredded

Green shallot(s)

2 individual, thinly sliced

Carrot(s)

1 medium, grated

Fresh coriander

¼ cup(s), leaves

Olive oil

2 tsp

Corn tortilla

8 small, gluten-free variety

Lime(s)

1 medium, wedges to serve

Instructions

  1. Combine ground coriander, chilli, garlic and 2 tablespoons juice in a medium glass or ceramic dish. Add prawns and toss to coat. Cover and refrigerate for 30 minutes.
  2. Meanwhile, whisk sour cream and remaining juice in a large bowl until smooth. Add cabbage, shallots, carrot and fresh coriander. Toss coleslaw gently to combine.
  3. Heat oil in a large non-stick frying pan over high heat. Cook prawns, in batches, for 1–2 minutes or until cooked through. Heat tacos following packet instructions. Top tacos with coleslaw and prawns and serve with lime wedges.

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