Cooking Instructions
1.
To make the salsa, mix the
onion (1/2)
,
cabbage (1/4)
and
chilli (1)
in a bowl with a pinch of salt and the
lime zest and juice (2)
. Set aside for 10 minutes, then stir in the
clementines (4)
and the fresh
coriander (1 handful)
.
2.
Heat the
soft tortilla wraps (8)
in a dry frying pan according to the pack instructions, keeping them warm in tin foil as you go.
3.
In the same pan, heat the
prawns (2 packs)
over a medium heat for 3-4 minutes, until cooked through.
4.
Build your tacos with a spoonful of the
lemon mayo (15 g)
, the salsa and the prawns. Serve with the lime wedges for squeezing over and some hot sauce, if you like.