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Perfect for lunch or dinner, light, fresh and bursting with flavour, these tacos are versatile and suited for any occasion.


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


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!