Name: WATCH: How to make one-pan prawn and McCain Hawaiian Stir Fry tacos
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 3 tbsp oil; 500 g McCain Hawaiian Stir Fry; salt and black pepper; 4 garlic cloves minced; 1 cm piece fresh ginger grated; 1/4 cup soy sauce; 1/2 cup sweet chilli sauce; 400 g prawns peeled and deveined; 1 cup plain yoghurt; 2 limes zest and juice, to taste; 1 jalapeños chopped; 1/4 tsp salt; black pepper to taste; 8-10 soft corn tacos; 1/2 red onion thinly sliced; fresh coriander; 1 lime cute into wedges

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Ingredients (17)

3 tbsp	oil
500 g	McCain Hawaiian Stir Fry
	salt and black pepper
4	garlic cloves — minced
1 cm piece	fresh ginger — grated
1/4 cup	soy sauce
1/2 cup	sweet chilli sauce
400 g	prawns — peeled and deveined

Lime yoghurt

1 cup	plain yoghurt
2	limes — zest and juice, to taste
1	jalapeños — chopped
1/4 tsp	salt
	black pepper — to taste

To serve

8-10	soft corn tacos
1/2	red onion — thinly sliced
	fresh coriander
1	lime — cute into wedges

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Method:

Preheat the oven to 210°C.

Mix 1 tbsp oil, garlic, ginger, soy sauce and sweet chilli sauce together in a bowl, set aside.

Spread the frozen McCain Hawaiian Stir Fry mix onto a large flat baking tray. Drizzle over 2 tbsp oil and season with salt and black pepper. Bake for 12 min.

Add the prawns to the baking tray, drizzle the sauce over everything, give a gentle stir and bake for another 8 – 10 minutes, or until the prawns are cooked.

To make the lime yoghurt, mix the zest and juice of limes into the yoghurt, followed by the jalapeño (if you like a little heat). Season with salt and pepper.

Fill warmed tacos with the one-pan prawn and McCain veg bake, dress with the yoghurt drizzle, coriander and sliced red onion.