Crusted Prawn Tacos
Ingredients
Crusted Prawns
- 500g green banana prawns, peeled and deveined (substitute with chicken tenderloins instead if preferred)
- 1 cup Panko crumbs
- 1 cup Plain flour
- 2 eggs
- Smoked paprika
- 1 tsp cumin
- 2 tsp smoked paprika
Avocado Cream
- 2 avocados
- 1 lime, juice only
- Sea salt, to taste
- Tobasco, to taste
Pickled Pineapple
- ½ pineapple, de-cored and julienned thinly
- 3 tbsp tamarind paste
- 2 limes, juice
- 2 tbsp of honey
Taco Filling
- ¼ white or ref cabbage, thinly shaved
- Fresh coriander
- 8 soft tacos
Serves: 4 (makes 8 tacos)
Preparation: 30 Minutes
Method
- If using the oven, preheat to 200C.
- For the pickled pineapple, whisk the tamarind, lime juice and honey until combined. Pour over pineapple in a small bowl and set aside for later.
- For the crusted prawns, set up a crumbing station; place plain flour in a bowl, crack eggs in a separate bowl and whisk lightly, place panko crumbs in another bowl. Dredge one prawn in the flour mixture, dusting off the excess flour, dip in the egg mixture and finally into the panko mix. Set aside on a plate and repeat with the remaining prawns.
- To cook the prawns, you can bake in the oven for 8-10 mins until golden brown or air fry at 200C for 10 mins (flipping them halfway). Ensure to grease the air fry tray with oil. Once cooked, dust with smoked paprika and sea salt.
- In the meantime, to make the avocado cream place all ingredients into a food processor and blend until creamy.
- To assemble the taco, place the avocado cream on the taco, pile up with cabbage and pickled pineapple. Place prawns on top and fresh coriander, serve immediately.
Tip
Both high in protein and high in carbs, this is the perfect post-workout meal.
