|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|
|black pepper — to taste|
|8-10||soft corn tacos|
|1/2||red onion — thinly sliced|
|1||lime — cute into wedges|
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.