Ingredients
Method
- Preheat the deep fat fryer to 180°C.
- Whisk the flour and cider together with a pinch of salt to make the batter
- Dip the prawns into the batter and fry in batches until golden and crispy
- Drain on kitchen paper anad keep warm
- Arrange the taco wraps on a large baking tray and warm in the oven in accordance with packet instructions
- 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 & garlic sauce.
- In a third bowl, lightly crush the avocado with a fork, stir in the juice of the remaining ½ lime and the chopped coriander; season with salt.
- 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.
Nutrition
Notes
For extra crispiness, ensure your deep fryer oil is at the correct temperature (180°C) before adding the prawns.
To prevent soggy tacos, don't overfill them; let your guests build their own for maximum freshness.
If you don't have cider, a light beer or sparkling water can be used as a substitute for the batter.
To prevent soggy tacos, don't overfill them; let your guests build their own for maximum freshness.
If you don't have cider, a light beer or sparkling water can be used as a substitute for the batter.