Perfect for lunch or dinner, light, fresh and bursting with flavour, these tacos are versatile and suited for any occasion.
INGREDIENTS
For the prawns:
- 1 clove garlic, minced
- 1 tsp turmeric powder
- 1 tbsp sriracha or sweet chilli sauce
- 2 tsp fish sauce
- 1 tsp lime juice
- 20 raw Australian prawns (defrosted if frozen)
For the sauce:
- ½ cup mayonnaise
- 2 tbsp sriracha or sweet chilli sauce
- 1 lime, zest & juice
To serve:
- 50g vermicelli rice noodles
- 6 Rebel Bakehouse Golden Goodness Wellbeing Wraps
- 2 cups shredded cos or iceberg lettuce
- 1 carrot, grated or peeled into ribbons
- ¼ large telegraph cucumber, sliced into thin pieces
- ¼ cup mint leaves
- 1 red chilli, finely sliced
- 1 spring onion, sliced into curls
Makes 6 wraps
Takes 25 minutes to make
METHOD
Combine garlic, turmeric, chilli sauce, fish sauce and lime juice in a bowl. Add the prawns and toss to coat. Set aside to marinate for 15 minutes.
Place the mayonnaise, sriracha, lime zest & juice in a bowl. Season with salt and mix to combine. Set aside.
Prepare the noodles as per packet instructions. Rinse under cold water and drain thoroughly.
Heat a large fry pan or BBQ over medium-high heat. Cook the prawns for 1 – 2 minutes each side until lightly charred and cooked through.
Spread each wrap with a generous spoonful of the chilli mayo. Top with a handful of lettuce, some carrot and vermicelli noodles. Layer on the cucumber and top with the prawns. Garnish with mint leaves, chilli and spring onion curls.
Fold into a taco and enjoy!
