Harissa Spiced Prawn Tacos
with roast baby potatoes
Spiced prawns and refreshing fresh veg salsa are the perfect thing to fill up a soft and fluffy tortilla fresh from the oven. A dollop of cooling creme fraiche and a side of spiced baby potatoes rounds out a healthy and taste meal.
Tags:
Spicy
•Eat Me First
•Discovery
Allergens:
Crustaceans
•Wheat
•Egg
•Mustard
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Prawns
(Contains Crustaceans)
8 unit(s)
Tortilla
(Contains Wheat)
1 unit(s)
Onion
2 unit(s)
Tomato
2 sachet(s)
Harissa Spice Mix
500 grams
Baby Potatoes
1 unit(s)
Cabbage
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Lime
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3383 kJ
Energy (kcal)809 kcal
Fat26.2 g
of which saturates6.5 g
Carbohydrate120.2 g
of which sugars17.6 g
Dietary Fiber3.2 g
Protein29.7 g
Cholesterol0 mg
Salt4.62 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces. Pop onto a lined baking tray.
- Toss with half the harissa spice, salt, pepper and a drizzle of oil.
- Arrange the potato pieces cut-side down.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Halve, peel and chop the onion into small pieces. Cut the tomato into 2cm chunks.
- Pop the onion and tomato into a bowl and mix to combine. Season to taste with salt and pepper.
- Quarter the lime.
- Halve the cabbage, cut out and discard the tough core, then thinly slice.
- Toss the cabbage with the aioli. Season to taste with salt and pepper.
3
- Roughly chop the prawns. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Pop into a bowl along with the remaining harissa spice, salt, pepper and 1 tbsp oil (double for 4p).
- Leave aside to marinate.
4
- When the potatoes have 5 mins left to cook, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the prawns.
- Fry until cooked through, 4-5 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
5
- Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
6
- Divide the salsa and slaw between the tortillas.
- Scatter the harissa prawns over the top.
- Finish with a squeeze of lime.
- Serve with spiced baby potatoes alongside.
