Air-fried Prawn Tacos
Ingredients
Prawn Marinade
- 24 jumbo prawns, deveined
- 4 cloves garlic, finely minced
- 1 lime, zest and juice
- 1 inch ginger, finely chopped
- 1 tsp smoked paprika powder
- 1 tsp cumin powder
- 2 tbsp olive oil
- 8 flour tortillas
Cabbage Salad
- ¼ small green cabbage, core removed & finely sliced
- 1 carrot, peeled & cut into thin match sticks
- handful coriander leaves, chopped
- 1 cup lemon and herb sauce (recipe below)
Lemon and Herb Tahini Sauce
- ½ cup tahini paste
- ½ cup labneh
- 1 tbsp green onion
- 1 tsp fresh mint
- 1 green chilli, deseeded
- 3 lemon, juiced
- ⅔ cup water
- 1 tsp garlic, minced
- 1 tsp sea salt
- black pepper, freshly ground
Mango Salsa
- 1 large mango, chopped into small cubes
- 1 avocado, chopped into small cubes
- ½ small onion, finely chopped
- ¼ cup coriander, finely chopped
- 1 red chilli, deseeded and finely chopped
- pink salt
- 1 lime, juiced
- 1 tsp olive oil
Instructions
- Combine garlic, ginger, smoked paprika powder, cumin powder, lime zest, lime juice, pepper and olive oil in a large bowl. Add prawns and toss to coat. Set aside form 15 minutes to marinade.
- In a food processor, blend together the tahini paste, labneh, green onions, garlic, fresh mint and lemon juice. Gradually add the water, whisking continuously until smooth. Add in the salt, and freshly ground black pepper. Adjust seasoning to taste.
- In a large bowl toss the cabbage, carrots, coriander leaves and add the lemon & herb tahini sauce, mix until well coated. Add more sauce if necessary and reserve the extra sauce on the side.
- Prepare the mango salsa. Combine chopped mango, avocado, onions, coriander and chilli in a small bowl. Add lime juice and olive oil, and season with pink salt
- To warm the tortillas, place on the grill and cook for about 2 minutes per side then stack on a plate covered with a tea towel.
- Place the prawns in the airfryer, 180°C for 8-10 minutes.
- To assemble layer the cabbage salad on the tortilla bread, top with the mango-avocado salsa, and with the prawn. Fold the tortilla bread, garnish with some chopped coriander and serve with a slice of lime.