INGREDIENTS
- Tangy Slaw
- ½ cup (120 g) plain Greek yoghurt
- 2 tbsp (40 mL) lime juice
- 2 tbsp (40 mL) Cholula® Chili Garlic Hot Sauce
- 1 tsp salt flakes
- 3 cups (300 g) fine cut slaw mix
- ⅓ bunch fresh coriander leaves
- Chili Garlic Prawns
- 600 g large raw prawns, tail-off & deveined
- 1 x 28 g sachet
- 1 tbsp (20 mL) oil, plus more for cooking
- To Serve
- Hardshell tacos
- Diced avocado
- Lime wedges
- Cholula® Chili Garlic Hot Sauce
KEY PRODUCTS
INSTRUCTIONS
- 1 Place yoghurt, lime juice, Hot Sauce and salt flakes in a food processor and blend until smooth. In a bowl combine half the dressing with the slaw mix and coriander leaves. Toss to coat well. Reserve remaining dressing for later.
- 2 Toss prawns in Taco Seasoning. Heat some oil in a large, non-stick frying pan over MED-HIGH heat. Working in batches, cook prawns until firm and opaque in colour with some browning, turning once (for medium-sized prawns: 3-4 minutes; large prawns: 5-8 minutes; and jumbo prawns: 7-8 minutes).
- 3 To serve, place a stack of tangy slaw in your hardshell taco. Top with chili garlic prawns, avocado and more tangy dressing. Serve with lime wedges for extra zesty-ness and additional Hot Sauce.
