Prawn tacos with lime slaw
A Mexican lunch for the galley that fine in moderate seas, about 20 min hands-on.
- Lunch
- Mexican
- ⏱ 20 min
- 🌊 Sea tolerance 3/5
- 🌶 Medium (on the side)
- pescatarian
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Frozen prawns (raw)440 g (110 g)
- Wheat tortillas240 g (≈ 5 tortillas) (60 g (≈ 1 tortilla))
- Green/white cabbage200 g (50 g)
- Lime40 g (≈ 0.5 lime) (10 g)
- Avocado160 g (≈ 1 avocado) (40 g)
- Chili flakes2 g (0.5 g)
- Sunflower / vegetable oil20 g (5 g)
Method
- Fry prawns with chilli 3 minutes.
- Shred cabbage and toss with lime and salt.
- Fill tortillas with prawns, slaw and avocado.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Shellfish (prawns, crab), Gluten — always check the labels of what you buy.
Per serving
- kcal
- 402
- protein
- 29 g
- fat
- 16 g
- carbs
- 37 g
- sugar
- 4 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes