Lifestyle
Taco Tuesday: Prawn and Hawaiian stir-fry tacos
Our new go-to weeknight dinner: sweet, tangy and spicy Hawaiian pineapple prawn tacos with creamy lime yoghurt dressing.
If your usual taco night needs a bit of a shake-up, these prawn and Hawaiian stir-fry tacos are just the thing. They’re bright, bold and bursting with flavour – a mix of juicy prawns, stir-fried veg and a hint of tropical sweetness, all wrapped up in a warm tortilla. It’s a little bit beachy, a little bit spicy, and a whole lot of fun. Whether you’re feeding friends or just want something easy but exciting for dinner, this one’s a winner. Recipe compliments of McCain.
Prep time: 5 minutes | Total time: 10 minutes | Servings: 2
Ingredients
- 3 tbsp oil
- 500 g McCain Hawaiian Stir Fry
- salt and black pepper
- 4 cloves garlic, minced or grated
- 1cm piece of fresh ginger, grated
- ¼ cup soy sauce
- ½ cup sweet chilli sauce
- 400 g prawns, peeled and deveined
Lime yoghurt:
- 1 cup full cream plain yoghurt
- 2 limes, zest and juice
- 1 jalapeño, deseeded and chopped (optional)
- ¼ tsp salt
- black pepper, to taste
To serve:
- 8 – 10 soft corn tacos
- ½ red onion, thinly sliced lime wedges
- fresh coriander
Method
- Preheat the oven to 210°C.
- Mix 1 tbsp oil, garlic, ginger, soy sauce and sweet chilli sauce together in a bowl. Set aside.
- Spread the frozen McCain Hawaiian Stir Fry mix onto a large flat baking tray. Drizzle over 2 tbsp oil and season with salt and black pepper. Bake for 12 minutes.
- Add the prawns to the baking tray, drizzle the sauce over everything, give a gentle stir and bake for another 8 – 10 minutes, or until the prawns are cooked.
- To make the lime yoghurt, mix the zest and juice of limes into the yoghurt, followed by the jalapeño (if you like a little heat). Season with salt and pepper.
- Fill warmed tacos with the one-pan prawn and veg bake.
- Dress with the yoghurt drizzle, coriander and sliced red onion.
