Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle
These Crispy Panko Prawn Tacos are perfect for weeknights, paired with a crunchy slaw, avocado cream and a spicy sriracha drizzle, all wrapped up in a soft flour tortilla.
Servings: 2 servings
Ingredients
For the panko prawns:
- 175 g raw king prawns
- zest of 1 lime
- 1 garlic clove grated
- 100 g Panko breadcrumbs
- 100 g plain flour
- 1 egg
- 400 ml sunflower oil
For the slaw:
- 1/2 red cabbage
- 2 carrots
- juice of 1 lime
- 1 tsp sea salt
For the avocado cream:
- 1 avocado
- 1 garlic clove
- 1 lime
- 2 tbsp sour cream
- pinch of salt
For the sriracha drizzle:
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 2 tbsp sriracha
- 1 tbsp honey
To Serve
- coriander
- chopped spring onion
- 6 mini tortilla wraps
Instructions
- Toss the prawns in the lime zest and garlic and set aside.
- Get three bowls ready for the breadcrumbs, flour and eggs. Season the flour and breadcrumbs with some salt and pepper.
- Tip all of the prawns into the flour and coat well.
- Then one by one dip each prawn in the egg then the breadcrumbs being sure to press lots of breadcrumbs into each one.
- Heat the sunflower oil in a pan to 190C. Fry off 3 prawns at a time until golden and crisp and set aside on some kitchen towel.
- For the slaw use a mandolin to finely slice the cabbage (or finely dice).
- For the carrots use a julienne peeler or a regular peeler to create thin strips.
- In a bowl massage the slaw with the lime juice and salt and set aside.
- For the avocado cream blitz everything together in a blender until silky.
- For the sriracha mayo simply mix everything together in a bowl.
- Heat the tortilla wraps either directly over a gas hob so that the edges char slightly, or heat through in a dry pan, fold over and cover with a clean tea towel so they remain soft.
- Load up each taco with a dollop of avo cream, some slaw, 3 prawns and a drizzle of that lovely sriracha sauce.
Notes
You can make the avocado cream a few hours ahead, our best tip to stop it discolouring is to lay a piece of kitchen wrap over the surface in the fridge. The sriracha drizzle can also be made up to a couple of days ahead, and the slaw is another that won't be harmed from being done a few hours in advance either!