Author Notes
Naan bread tacos with red cabbage, carrot, mango, spicy shrimps and tzatziki. —Renee AFS
Ingredients
- Marinated shrimps, naan and vegetables
-
8
naan breads
-
1/2
red cabbage
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1
baby romaine lettuce
-
3
big carrots
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1
mango
-
400 grams
uncooked, peeled prawns
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1 tablespoon
honey
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2
cloves garlic, grated
-
1/4 cup
olive oil
-
1/2
chilli, grated
-
salt and pepper
-
3
limes
- Tzatziki
-
500 milliliters
greek yoghurt
-
1
clove garlic, grated
-
1/2
cucumber, very thinly sliced
-
few sprigs
fresh mint
-
salt and pepper
Directions
- Marinated shrimps, naan and vegetables
-
Make the marinade for you shrimps by combining the garlic, honey, olive oil and chilli. Add some salt and pepper and let the shrimps marinade for about 10-15 mins.
-
You can use a kitchen machine to cut your carrots and red cabbage into thin slices or do it yourself: Peel the carrots and cut into 8cm lengths. Trim 1 side and turn to lie flat. Repeat 3 more times to trim the remaining sides. Carefully cut 1 trimmed carrot piece lengthways into 2-4mm thick slices. Arrange the carrot slices in a stack. Carefully slice the carrot stack lengthways into matchsticks. Repeat with the remaining carrot pieces. Do the same for the red cabbage.
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Peel and cut the mango into cubes.
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Preheat a skillet. Bake the shrimps until they are golden and crispy.
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Now you can start layering up. Start with the naan bread, add 2 leaves of lettuce, some carrot, red cabbage and mango cubes. Scatter over a few shrimps and finish with the tzatziki.
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Drizzle over some lime juice and enjoy!
- Tzatziki
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To make the tzatziki, combine the yoghurt, garlic, cucumber and mint leaves. Add some salt and pepper and finish with some fresh mint leaves.
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