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Start spring early with crispy tortilla wraps, ready-to-eat prawns, cabbage, lime-avocado salsa, and smoky mayo. Our cooked & peeled cold water prawns make it even easier to prepare this exciting meal. No need for knives and forks, just have your napkins at the table ready!

 

Ingredients

  • 450g Royal Greenland extra large, luxury prawns, cooked and peeled
  • 12 Taco shells
  • 100g Tomato salsa
  • ¼ cabbage (finely chopped)
  • 1 Avocado
  • 1 Tomato
  • 4 Garlic cloves
  • 1 Lime
  • 100g Crème fraiche
  • 1 Punnet garlic chives
  • Salt and pepper

Method

  • Defrost the prawns and drain them properly.
  • Peel and chop the avocado and blend with diced tomato, 2 of the garlic cloves (finely chopped), and juice from half the lime. Season the guacamole with salt and pepper and set aside.
  • Chop the other 2 garlic cloves finely and mix with the crème fraiche and season well.
  • Grill the tacos on both sides in the oven until brown and crispy.
  • Build the tacos by adding guacamole and salsa to the base, then the chopped lettuce.
  • Add the prawns, the garlic crème fraiche, and a squeeze of lime juice.
  • Garnish with garlic chives or chopped coriander.

For more information on Royal Greenland

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