Everyone loves prawn taco’s with a delicious homemade guacamole! This recipe also has added health benefits of sauerkraut and fennel added to the cabbage slaw to feed a healthy gut microbiome and support digestion.
Hagen’s garlic and chilli prawns
¼ green cabbage- thinly sliced (400g)
2 ripe avocados- smashed
2 medium carrots- grated
Extra Virgin Olive Oil
A handful of fresh coriander -chopped (1/4 cup)
Salt and Pepper
6 cherry tomatoes – quartered
½ small red onion- finely diced
2 forkfuls of sauerkraut or ½ cup
2 tablespoons of thinly sliced fennel
8 corn tortilla’s
Slaw:Begin by adding your shredded cabbage to a large bowl. Scrunch together with your hands to create a juice from the cabbage. Add in grated carrot, sauerkraut, fennel and 1/2 lime juiced. Season with salt and then mix well. Pop into the fridge.
Chunky Guacamole:In a bowl, smash your avocados well with the back of a fork. Add in the juice of half a lime, tomatoes, red onion, coriander and season with salt and pepper. Stir well. If you like a more tangy flavour, add another ½ lime juiced- I do! Pop in the fridge until serving.
Taco’s: Heat two large pans and lightly fry your corn tortillas for a minute either side. No oil needed for this. Wrap in a clean tea towel for serving.
Prawns: Heat a large pan and drizzle with olive oil. Add prawns and fry for 1-2 minutes either side until golden and cooked through.
Assembling: Take your tortilla, add a heaped tablespoon of guacamole, some slaw and then add your prawns on top.
Optional toppings: Another squeeze of lime juice and fresh coriander.
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