Makes
6
Prep Time
30 minutes
Cooking Time
15 minutes
Ingredients
- 225g packet frozen Birds Eye Deli Salt & Pepper Prawns
- 1 cup finely shredded green cabbage
- 1 cup finely shredded red cabbage
- 1 small carrot, cut into julienne strips or grated
- 2 spring onions, chopped
- ¼ cup coriander leaves
- Asian style salad dressing, to taste
- 4-6 small flour tortillas, charred and kept warm
- Guacamole, fresh tomato salsa, sour cream and lime wedges, for serving
Method
STEP 1Cook frozen Birds Eye Prawns following packet directions.
STEP 2
Meanwhile combine cabbage, carrot, spring onions, coriander and lightly toss with dressing.
STEP 3
Assemble tortillas with slaw and cooked prawns.
STEP 4
Serve with guacamole, fresh tomato salsa, sour cream and lime wedges on the side.
Tips
When entertaining, add Birds Eye Deli Flathead Fish Bites and Birds Eye Deli Seasoned Squid to your street taco menu.