Prawn and party tacos

Prawn and party tacos

Fill your tacos with mango salsa, guacamole etc

Flavourful prawns. I love how the cayenne pepper compliments the spice in these prawns

A fruity quinoa salad inspired by Deliciously Ella

Crunchy tacos

I like a crunchy taco. So I laid these soft tortilla wraps on the grill and baked them.

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Serves 3

Total time: 1 hour

Ingredients:

6 small tortillas

mini spiced prawns

175g cooked prawns

pinch of salt

pinch of cayenne pepper

pinch of pepper

1/4 tsp cornstarch

mini potato cubes

5 small potatoes (small cubes)

1/2 tsp salt

pinch of pepper

1/4 tsp dried thyme

1 tsp cornstarch

roasted cabbage section

3 handfuls shredded purple cabbage 2 salad tomatoes (chopped)

1/2 tsp salt

pinch of pepper

mango salsa

1/2 mango (cubed)

1 red bell pepper (diced)

1 yellow bell pepper (diced)

2 tbsp red onion (diced)

side

1/2 avocado

fruity quinoa salad

60g Quinoa

1/2 cup Pomegranate seeds

1/2 mango (cubed)

1/2 avocado

Method:

1. Mix all ingredients together for the 'mini spiced prawns' and fry with some olive oil on a pan until the prawns are lightly browned.

2. Preheat the oven at 200C. Mix all ingredients together for 'mini potato cubes' and 'roasted cabbage section'. Bake them in the oven for 20-30 minutes.

3. Lay the small tortillas as demonstrated above and bake them in the oven for 2 minutes until crunchy.

4. Mix all ingredients for 'fruity quinoa salad' and prepare the mango salsa and avocado sides.