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.
Serves 4
Ingredients:
- Hagen’s garlic and chilli prawns
- ¼ green cabbage- thinly sliced (400g)
- 1-2 limes
- 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 tortillas
Method:
- 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.
