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Prawn Tacos

Serves 2-3

Prep Time: 10 mins

Cook Time: 2-3 mins

1 x 180g pack Donegal Catch Prawns

2 tablespoons of Sweet chilli sauce

6 flatbreads or small soft tortillas

1 head of Baby Gem lettuce, shredded

4-6 cherry tomatoes, quartered

½ red onion, thinly sliced

2 tablespoons of Sour Cream

1 Lime

1. * Defrost the prawns and dry on kitchen paper.

2. Put in a bowl and add in the sweet chilli sauce.

3. Add the juice of half the lime to the sour cream and stir well.

4. Heat a pan over a medium heat and add the prawns. Cook briefly until the prawns are hot through and have a bit of colour.

5. Heat the flatbreads or tortillas and fill with the lettuce, tomatoes and red onion.

6. Top with the hot prawns, add a drizzle of sour cream and serve with the remaining lime cut in wedges.

* To defrost prawns: remove required amount of Prawns from packaging and place on a plate. Cover with cling film and defrost in a refrigerator for a minimum of 8 hours.