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Serves 4
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For the pico de gallo:
For the coating:
To assemble:
- Season the prawns with a pinch of salt and pepper and set aside.
- To make the pico de gallo, in a medium bowl mix the tomato and red onion with the juice of one lime, half the coriander and a pinch of salt and pepper. Mix well.
- For the coating, put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip the prawns into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a large plate until frying.
- Half-fill a large, heavy-based, high-sided saucepan with vegetable oil and heat over medium-low until it reads 170°C on a cooking thermometer. Fry the prawns in batches and cook for 2-3 minutes or until golden brown, then dry on kitchen paper.
- To assemble the tacos, add a half tablespoon of sriracha mayo to each tortilla, divide the smashed avocado between the tortillas, top with a handful of scampi (approximately 2-3 scampi per taco) and top with pico de gallo and a sprinkle of coriander.
- Serve with a lime wedge and your favourite cold beer.
Nutrition Facts
Per serving: 614kcals, 29.8g fat (6.1g saturated), 69.3g carbs, 5.5g sugars, 22.3g protein, 13g fibre, 0.318g sodium
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