Salt & pepper prawn tacos
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Salt & pepper prawn tacos

By Samuel Goldsmith

Try a new twist on tacos with this super-simple recipe that teams crispy salt and pepper prawns with salsa, soured cream and lettuce

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 481
  • fat 26g
  • saturates 7g
  • carbs 40g
  • sugars 0g
  • fibre 5g
  • protein 19g
  • salt 3.97g

Ingredients

  • 3 x 150g packs Morrisons Market Street Raw Peeled King Prawns
  • 2 tbsp cornflour
  • 75ml olive oil
  • 8 taco wraps or shells , warmed
  • 150g tub Morrisons guacamole
  • ½ iceberg lettuce , shredded
  • 170g tub Morrisons salsa
  • 150ml pot soured cream
  • lime wedges , to serve

Method

  1. Put the prawns in a bowl and scatter over the cornflour along with ½ tbsp each salt and ground black pepper. Toss well to combine and ensure the prawns are evenly coated.

  2. Heat the oil in a frying pan over a medium heat and fry the prawns in batches until crisp and cooked through, around 2-3 mins. Remove from the oil using a slotted spoon.

  3. Warm the tacos then spoon in the prawns along with guacamole, lettuce, salsa and soured cream. Serve with the lime wedges for squeezing over.

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