Seared Asian-Style Prawn & Cucumber Tacos with Cherry Tomato Salad & Garlic-Mint Yoghurt

A vibrant fusion of sweet-soy spiced prawns, crisp cucumber, and a refreshing garlic-mint yoghurt, all nestled in warm tortillas. This quick and easy dish brings a gourmet twist to your taco night.

Ingredients

190g peeled prawns

1 sachet sweet soy seasoning

½ sachet brown mustard seeds

1 packet onion chutney

1 cucumber

1 packet snacking tomatoes

½ packet mint

½ long chilli (optional)

1 packet garlic sauce

1 packet Greek-style yoghurt

6 mini flour tortillas

1 packet deluxe salad mix

Olive oil

White wine vinegar

Salt & pepper

 Method

1. Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Add peeled prawns and sweet soy seasoning, tossing until prawns are pink and starting to curl up, about 3-4 minutes. In the last minute of cook time, add brown mustard seeds and cook until fragrant. Remove from heat, then stir in onion chutney until coated.

2. Slice cucumber into thin sticks. Halve snacking tomatoes. Finely chop mint. Thinly slice long chilli (if using). In a medium bowl, combine garlic sauce, Greek-style yoghurt, and mint. Season to taste with salt and pepper.

3. Microwave mini flour tortillas on a plate in 10-second bursts until warmed through. In a second medium bowl, combine snacking tomatoes, deluxe salad mix, and a drizzle of white wine vinegar and olive oil. Season to taste.

4. Spread each tortilla with garlic-mint yoghurt. Fill with cherry tomato salad, cucumber, and seared prawns. Sprinkle with chilli to serve. Enjoy!

Nutrition Information (Per Serving)

• Calories: 576 kcal
• Protein: 26.6 g
• Carbohydrates: 69.3 g
• Fat: 19.2 g
• Fibre: 11.2 g