Crispy prawns in soft tortillas
For a large family dinner or a group of friends coming over for a laid back taco Tuesday, make these easy crispy prawns in soft tortillas. Perfect when you want to make a big batch for a larger dinner, or to prep for a week of lunches.
Servings: 4 portions
Ingredients
- 8 small wheat tortillas
Crispy prawns
- 200 g peeled and cooked prawns
- 50 ml flour
- 1 tsp salt
- 2 egg
- 100 ml panko breadcrumbs
Crispy vegetables
- ½ head of white cabbage
- 1 zucchini
- 50 ml balsamic vinegar
- 2 tbsp oregano
- 2-3 tbsp vegetable oil
- 1 tsp salt
- ½ tsp white pepper
Instructions
Crispy prawns
- Turn on your oven to 175 °C (350 °F).
- Prepare the breading ingredients for the prawns by shifting the flour on to a flat plate, use a teaspoon to fold in the salt. Whisk the eggs in a large bowl. And pour the panko breadcrumbs on a large flat plate.
- Coat the peeled and cooked prawns with flour.
- Move the prawns to the egg wash and coat evenly.
- Lastly, drop the prawn into the panko breadcrumbs and coat all.
- Place the breaded shrimp on a cookie sheet and place in the middle of the oven. Cook for 10 minutes, or until the prawns have browned.
Crispy vegetables
- Shred the white cabbage and zucchini using a cheese slicer or cut in thin slices with a sharp knife.
- In a bowl, mix balsamic vinegar, oregano, sugar, oil, salt and pepper.
- Pour the spice mix over the shredded vegetables.
- Use your hands to massage the mix into the vegetables. Until all oil mix is integrated into the vegetables.
- Let sit in the fridge for about thirty minutes
- Prepare your soft taco shells by heating them quickly in a dry pan, a few seconds on each side.
- Add the crispy vegetables at the bottom, and put the prawns on top.
Notes
Try adding a drizzle of chili oil to introduce some spice into the dish.