Phoenix Piri-Piri Prawn Tacos

Ingredients

• 500 g raw prawns, peeled and deveined
• 2 tbsp olive oil
• 2 tsp BlixSam Pep ’n Zest
• ½ tsp BlixSam Garlic Melt
• ½ tsp smoked paprika
• Juice of ½ lime
• Salt to taste

• ½ cup mayonnaise
• 2–3 tbsp BlixSam Phoenix Under Fire Piri-Piri Sauce
• 1 tsp fresh lime juice

• 2 cups finely shredded cabbage
• ½ cup shredded red cabbage
• ½ carrot, julienned
• 2 tbsp chopped fresh coriander or parsley
• Juice of ½ lime

• 6 soft taco shells
• Fresh coriander
• Lime wedges
• Extra Phoenix Piri-Piri Sauce

Method

1. Pat the prawns dry and place them in a bowl. Add the olive oil, Pep ’n Zest, Garlic Melt, smoked paprika, lime juice and a little salt. Toss until well coated.
2. Heat a frying or grill pan over medium-high heat. Cook the prawns for 2–3 minutes per side, until pink, lightly charred and cooked through.
3. Mix the mayonnaise, Phoenix Piri-Piri Sauce and lime juice together to make the creamy Phoenix mayo.
4. Combine the cabbage, red cabbage, carrot and coriander. Add the lime juice and toss well.
5. Warm the taco shells in a dry pan.
6. Fill each taco with crunchy slaw, followed by the hot Pep ’n Zest prawns.
7. Drizzle generously with Phoenix Piri-Piri Mayo.
8. Finish with fresh coriander, lime wedges and an extra drizzle of Phoenix for more heat.