Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Prawn Mini Taco Bowls

Ingredients

  • 1 bag of Western Family Tortilla Wraps, Original, Large size
  • 1 24 cup Mini Cupcake Tin
  • 1-2 cups Dried Beans
  • tin foil
  • 1 bag of Western Family Signature Jumbo Tiger Prawns
  • 2 tbsp Butter
  • 1 tbsp garlic, chopped
  • 1/4 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 1/4 tsp coriander seeds
  • 1 tub Western Family Fresh Salsa or try our Western Family Signature Corn & Black Bean Salsa
  • 1 cup Western Family Sour Cream
  • 1 avocado, cubed
  • 12 cilantro leaves

Directions

1. Grab a tortilla wrap and lay flat on a clean surface.
2. Use a 3 inch round cookie cutter or a glass to cut out circles in the tortilla wrap and set aside. Depending on the size of the glass/cutter, you will get roughly 6 circles per wrap.
3. Use a fork to poke holes in each of the tortilla circles so they don’t puff up when baking.
4. Cut a small square of tin foil and place about a tablespoon of dried beans in the middle. Close the square and make a little ball. For easy handling, twist a little handle top for pulling it out of the tin afterwards.
5. Turn your mini cupcake tin upside down.
6. Place tortilla circles in between the cups of your upside-down mini cupcake tin and weigh it down in place with your tin foil bean ball.
7. Put the mini cupcake tin in a 375 degree oven for 8 to 12 minutes or until a light golden-brown.
8. Remove the tin from the oven and allow the mini taco bowls to cool before taking the bean weights out.
9. Once fully cooled, remove the bean tin foil balls from the bowls. Set taco bowls aside until ready to assemble.
10. While the mini taco bowls are cooling, prepare the prawns. Thaw and remove the shell and tail from the prawns.
11. Rinse the prawns under cold running water and then pat dry with a paper towel.
12. In a medium mixing bowl, add the prawns, cumin, paprika, sea salt and coriander seeds. Mix well and put aside for the moment.
13. Melt the butter in a frying pan over a high heat.
14. Add the prawns. Cook and turn over, adding the chopped garlic.
15. Fry the prawns, stirring frequently for 3 – 5 minutes or until the prawns have turned pink.
16. Remove from the heat.
17. Now it’s time to assemble the bowls! Add a teaspoon of salsa.
18. Then add a teaspoon of sour cream.
19. Top with an avocado cube and cooked prawn.
20. Finish with placing a cilantro leaf on top.
21. Arrange on a platter and serve!

Tip: You can make mini taco bowls ahead of time and store in a plastic container for up to two weeks.

Back to Fresh Solutions

Related Recipes

Prawn Mini Taco Bowls

Ingredients

  • 1 bag of Western Family Tortilla Wraps, Original, Large size
  • 1 24 cup Mini Cupcake Tin
  • 1-2 cups Dried Beans
  • tin foil
  • 1 bag of Western Family Signature Jumbo Tiger Prawns
  • 2 tbsp Butter
  • 1 tbsp garlic, chopped
  • 1/4 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 1/4 tsp coriander seeds
  • 1 tub Western Family Fresh Salsa or try our Western Family Signature Corn & Black Bean Salsa
  • 1 cup Western Family Sour Cream
  • 1 avocado, cubed
  • 12 cilantro leaves

Directions

1. Grab a tortilla wrap and lay flat on a clean surface.
2. Use a 3 inch round cookie cutter or a glass to cut out circles in the tortilla wrap and set aside. Depending on the size of the glass/cutter, you will get roughly 6 circles per wrap.
3. Use a fork to poke holes in each of the tortilla circles so they don’t puff up when baking.
4. Cut a small square of tin foil and place about a tablespoon of dried beans in the middle. Close the square and make a little ball. For easy handling, twist a little handle top for pulling it out of the tin afterwards.
5. Turn your mini cupcake tin upside down.
6. Place tortilla circles in between the cups of your upside-down mini cupcake tin and weigh it down in place with your tin foil bean ball.
7. Put the mini cupcake tin in a 375 degree oven for 8 to 12 minutes or until a light golden-brown.
8. Remove the tin from the oven and allow the mini taco bowls to cool before taking the bean weights out.
9. Once fully cooled, remove the bean tin foil balls from the bowls. Set taco bowls aside until ready to assemble.
10. While the mini taco bowls are cooling, prepare the prawns. Thaw and remove the shell and tail from the prawns.
11. Rinse the prawns under cold running water and then pat dry with a paper towel.
12. In a medium mixing bowl, add the prawns, cumin, paprika, sea salt and coriander seeds. Mix well and put aside for the moment.
13. Melt the butter in a frying pan over a high heat.
14. Add the prawns. Cook and turn over, adding the chopped garlic.
15. Fry the prawns, stirring frequently for 3 – 5 minutes or until the prawns have turned pink.
16. Remove from the heat.
17. Now it’s time to assemble the bowls! Add a teaspoon of salsa.
18. Then add a teaspoon of sour cream.
19. Top with an avocado cube and cooked prawn.
20. Finish with placing a cilantro leaf on top.
21. Arrange on a platter and serve!

Tip: You can make mini taco bowls ahead of time and store in a plastic container for up to two weeks.