Orange Harissa Prawn Tacos
with Baby Leaf Salad and Fries
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Lemon & Herb Seasoning
½ unit(s)
Orange
50 grams
Harissa Paste
(Contains Sulphites)
32 grams
Mayonnaise
(Contains Egg, Mustard)
150 grams
King Prawns
(Contains Crustaceans)
4 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the lemon & herb seasoning, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, zest and halve the orange (see ingredients for amount).
In a medium bowl, combine the juice of the orange, sugar and olive oil (see pantry for both amounts). Season with salt and pepper, then set aside.
In a small bowl, combine the harissa and mayonnaise. Set aside.
Drain the prawns.
When the fries have 5 mins remaining, melt the butter (see pantry for amount) in a medium frying pan on medium-high heat.
Once hot, add the prawns. Season with salt and pepper and stir-fry for 4-5 mins. Once cooked, add a pinch of orange zest to the pan. Toss to coat, then remove from the heat.
IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile, pop the tortillas into the oven to warm through, 1-2 mins.
Just before serving, add the baby leaves to the dressing bowl and toss to coat. TIP: Don't add the leaves too early or they'll go soggy.
When everything's ready, share the tortillas between your plates (2 per person). Spread over the harissa mayo, then top with the orange dressed salad and zesty prawns.
Serve the fries alongside.
Enjoy!
