Sriracha Prawn Tacos with Irish Chicken
with avocado and pepper- Crustaceans
- Wheat
- Cereals containing gluten
- Egg
- Mustard
- Sesame
Ingredients
160 grams
Prawns
(Contains: Crustaceans)
2 sachet(s)
Sriracha
8 unit(s)
Tortilla
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Carrot
1 unit(s)
Chilli
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
40 grams
Salad Leaves
1 unit(s)
Bell Pepper
10 grams
Sesame Seeds
(Contains: Sesame)
1 unit(s)
Avocado
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then coarsely grate (no need to peel). Halve the chilli and discard the core and seeds and thinly slice. Halve the pepper and discard the core and seeds. Slice into thin strips.
Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the peppers and cook for 2-3 mins. Then add the prawns, sriracha and a pinch of sugar and cook for 5-7 mins. Season to taste with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
While the prawns cook toss the salad leaves, carrot, half the chili (use less if you don't like the heat) and aioli and combine. Season to taste with salt and pepper.
Halve the avocado and remove the pit. Cut the avocado into slices (while still in its skin) then use a tablespoon to scoop it out.
Pop the tortillas into the oven to warm, 1-2 mins.
Divide the tortillas between plates, top with the slaw, prawn and peppers and then the sliced avocado. Scatter the sesame seeds and remaining chilli over tacos.
