Crispy Prawn Tacos with Smoky Slaw
Crispy coconut prawns in the air fryer, with a super simple slaw on the side. It's delicious.
Crispy Prawn Tacos with Smoky Slaw
Crispy coconut prawns in the air fryer, with a super simple slaw on the side. It's delicious.
Open in Cookpad AppSteps
- 1
Shred 1/4 of red cabbage, 2 carrots and 1/2 a small red onion. Finely chop one green chilli. Add to a bowl with 1/2 tsp ancho chilli paste, 1 tbsp mayo, 2 tbsp yogurt, juice of 1 lime, coriander and seasoning to taste. Mix together and set aside.
- 2
Shred one under ripe mango. Set aside.
- 3
Place the prawns onto kitchen towel, pat dry and set aside. Then prepare the batter in 3 bowls. In the first add the flour and cajun seasoning. In the second, the beaten egg. In the third add the coconut and breadcrumbs plus 2 tbsp oil and a little seasoning - mix together.
- 4
Coat and cook the prawns in two batches. With the first batch, coat each prawn in flour, egg, then breadcrumbs. Place in the air fryer basket. When you've done 50% of the prawns, cook at 200 degrees C for 8 minutes, turning the prawns half way through. Give them a spray of cooking oil if they aren't crisping up. Remove and set aside onto baking parchment.
- 5
Do the same with the second batch. Then add the first batch and cook them all at 200 degrees C for a final 2 minutes.
- 6
Serve on the flour tortillas with layers of slaw, shredded mango and chopped avocado.
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