Prawns and Veggie Tacos With Chipotle

Ingredients for Prawns and Veggie Tacos With Chipotle

• 2 teaspoons kosher salt

• 900g extra large prawns, thawed if frozen, peeled and deveined

• 150g light mayonnaise

• 1 garlic clove, finely chopped

• 1 chipotle chilli in adobo, finely chopped

• 1 tablespoon extra-virgin olive oil

• 1 courgette, halved and thinly sliced

• 12 corn tortillas, warmed

• 2 cups thinly sliced red cabbage

In a bowl, whisk together lime juice, 2 teaspoons salt and freshly ground black pepper; toss with prawns and let rest, 15 minutes. In a blender or food processor, blend mayonnaise, garlic and chilli until smooth; season with salt and pepper. In a large skillet over medium-high heat, heat oil; cook prawns, flipping once, until opaque, 2 minutes per side. Transfer to a platter and cover with foil; add courgette to pan and cook, tossing frequently, until golden, 5 minutes. Fill each tortilla with courgette, cabbage and 1 tablespoon aioli. Top with prawns.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.