Prawn tempura tacos

Responsibly sourced king prawns ready-coated in crisp, golden batter are a delicious time-saver here.

Ingreadient

• 200g Waitrose Tempura Prawns
• 6 soft taco wraps
• ½ Essential Red Onion, finely sliced
• 2 Essential Limes, juice
• ¼ tsp Essential Clear Honey
• ½ x 150ml pot Essential Soured Cream
• 2 tsp Cooks' Ingredients Chilli & Garlic Sauce
• 1 extra large ripe avocado, finely chopped
• 1 tbsp finely chopped coriander
• 100g finely shredded pointed or green cabbage

Step by step

1. Preheat the oven to 200°C, gas mark 6. Arrange the prawns on a baking tray and cook for 12 minutes until fully cooked through. Arrange the taco wraps on a large baking tray and add to the oven for the final 2 minutes of cooking time.
2. Meanwhile, in a bowl, mix the red onion, juice of 1 lime, the honey and a pinch of salt, then set aside to lightly pickle. In a separate bowl, mix the juice of ½ a lime, the soured cream and the chilli and garlic sauce. In a third bowl, lightly crush the avocado with a fork, stir in the remaining juice of ½ a lime and the chopped coriander; season with salt.
3. Divide the taco wraps between plates. Spread with the crushed avocado, top with the prawns and a small handful of shredded cabbage, then drizzle with the chilli soured cream. Finish with the lime-pickled onions and serve straight away.