Prawn Tacos with Slaw and Pico de Gallo Recipe
Prawn slaw and pico de gallo tacos are a fresh and vibrant dish. This recipe combines juicy prawns with crunchy slaw for the ultimate taco night.
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Cooking tools:
- Tortilla press
- Grill pan
- Cast iron skillet
- Pastry brush
- Butcher's twine
- Chef's knife
- Cutting board
- Mixing bowl
- Plastic wrap
- Parchment paper
- Kitchen towel
- Cloth napkin
- Stove
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- ½ cabbage, shredded
- 2 tbsp good-quality mayonnaise
- 36 medium uncooked prawns, cleaned, tails intact
- 2 tbsp olive oil
- soft feta, crumbled
- White corn tortillas
- 250 gm white masa flour (see note) (1¾ cups)
- Pico de gallo
- 4 vine-ripened tomatoes, diced
- 1 small white onion, diced
- ½ cup coarsely chopped coriander
- Juice of 4 small limes
- 4 jalapeño chillies, finely chopped
- 1 small garlic clove, crushed
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