PRAWN TACOS WITH SUMMER SLAW

• porsi: Serves 4

Bahan-bahan

400g king prawns

2 garlic cloves, crushed

1 tsp lime zest, grated

1 tbsp paprika

2 tsp extra-virgin olive oil

8 plain mini tortillas

For the salsa:

150g cucumber, finely chopped

150g cherry tomatoes, quartered

1 red chilli, finely chopped

1 red onion, finely chopped

1 tbsp fresh conander

For the slaw:

75g mayonnaise

2 tsp lime juice

200g white cabbage, finely shredded

200g red cabbage, finely shredded

1 carrot, shredded

2 spring onions, finely sliced

Salt and black pepper

To serve:

Lime wedges

Petunjuk

1 In a bowl, toss together the prawns, garlic, lime zest, paprika and olive oil. Cover and marinate in the fridge for 30 minutes.

2 Meanwhile, mix together all of the ingredients for the salsa. Set aside.

3 In a bowl, stir together the mayonnaise and lime juice to create a smooth dressing Add the shredded white and red cabbage, carrot and spring onions. Season well and toss to combine.

4 Preheat a griddle pan over a medium heat and briefly toast the tortillas, then set aside.

5 Add the prawns to the griddle pan and cook for 2-3 minutes, turning regularly with tongs, until lightly charred and completely cooked through.

6 To serve, load up the tortillas with the slaw, prawns and salsa. Serve with lime wedges for squeezing.