PERi-PERi Prawn Tacos

Name: PERi-PERi Prawn Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Portuguese, African, Peri-Peri, Grilled Chicken
Ingredients: 200g raw peeled prawns; 3 tbsp Nando’s Hot PERi-PERi Sauce; 6 sweetcorn cobettes; 1½ tbsp sunflower oil; ¼ medium red cabbage, finely shredded; ½ lime, plus extra wedges to serve; 1 small mango, peeled, stoned and finely diced; 1 small avocado, peeled, stoned and finely diced; Fresh coriander, roughly chopped plus extra to serve; 1 carrot, peeled and shredded or coarsely grated; 75g radishes, thinly sliced; 6 mini flour tortillas, warmed; 4 tbsp 5% fat Greek yogurt, to serve

Prep15mins

Cook15mins

Serves2

Small Plates

Hot tips:

Feeding 4? Double the quantities and cook the prawns in two batches so you don’t overcrowd the pan.

No prawns? No problem. Swap in skinless salmon fillets, sliced into 1cm chunks.

For a veggie option, skip the prawns or swap out for tofu or halloumi.

Ingredients

200g raw peeled prawns
3 tbsp Nando’s Hot PERi-PERi Sauce
6 sweetcorn cobettes
1½ tbsp sunflower oil
¼ medium red cabbage, finely shredded
½ lime, plus extra wedges to serve
1 small mango, peeled, stoned and finely diced
1 small avocado, peeled, stoned and finely diced
Fresh coriander, roughly chopped plus extra to serve
1 carrot, peeled and shredded or coarsely grated
75g radishes, thinly sliced
6 mini flour tortillas, warmed
4 tbsp 5% fat Greek yogurt, to serve

Let's cook

Marinate the prawns: Pat the prawns dry with kitchen roll and pop them in a bowl with 2 tbsp of the PERi-PERi sauce. Give it a mix and leave to marinate for 10 mins.
Cook the corn: Rub half the oil over the cobettes and cook in a medium frying pan with a lid on for 10 to 12 minutes, shaking occasionally, until golden and charred in places.
Prep your slaw and salsa: Toss the cabbage with a pinch of salt and a good squeeze of lime. Set aside for 5 minutes to soften slightly. In a separate bowl, mix the mango, avocado, chopped coriander and the remaining 1 tbsp of PERi-PERi sauce.
Cook the prawns: Heat the rest of the oil in a clean non-stick pan. Add the prawns (shaking off excess marinade) and cook over medium-high heat for around 4 minutes, turning until pink and cooked through.
Assemble your tacos: Stir the carrot and radish into the cabbage mix. Load up your tortillas with slaw, mango salsa and prawns. Top with a spoonful of yoghurt, a drizzle of PERi-PERi Sauce and add a few extra coriander sprigs for presentation points.
Dig in: No explanation needed.

Bring the heat home

We’ve created a range of products so you can splash, drizzle, squeeze and shake to your heart’s content.

Explore the full range

Four Nando's PERi-PERi sauce bottles: Lemon & Herb, Medium, Garlic, and Hot, showcasing vibrant labels and varying heat levels.

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