Garlicky seared prawns glazed in Hot Honey and lime, piled into warm tortillas with crunchy slaw and avocado.
Serves: 4 | Prep: 15 min | Cook: 5 min
Ingredients
- 500 g raw prawns, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- ½ tsp smoked paprika
- Salt
- 3 tbsp The Flavorsmith Hot Honey
- Juice of 1 lime, plus wedges to serve
- 8 small tortillas, warmed
- 2 cups shredded red cabbage
- 1 avocado, sliced
- Fresh coriander and sour cream, to serve
Method
- Pat the prawns dry. Toss with the paprika and a pinch of salt.
- Heat the oil in a large frying pan over high heat. Add the prawns in one layer and cook 1–2 minutes, until they start to turn pink.
- Add the garlic, flip the prawns and cook 1 minute more.
- Take off the heat. Add the Hot Honey and lime juice and toss to glaze.
- Fill the tortillas with cabbage, prawns and avocado. Top with coriander and sour cream, and serve with lime wedges.
Chef's tip: Add the honey off the heat — the pan is hot enough to glaze without scorching it.