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Millie Mackintosh’s Crispy Prawn Tacos

Crispy Prawn Tacos

Cookalong with Millie Mackintosh
Course Lunch, Main Course
Cuisine Mexican
Servings 8 tacos


  • Vortex Plus Dual Drawer Air Fryer


  • 300 g peeled king prawns not raw, not frozen
  • 3-4 tbsp flour
  • 100 g panko breadcrumbs mixed with 1 tbsp paprika
  • 3 tbsp mayo with water mix to create consistence of scrambled egg
  • 1 red onion
  • 1 red pepper
  • 1 green pepper
  • Spray oil
  • Taco/Fajita seasoning mix
  • 400 g tin black beans
  • 8 Soft taco shells
  • Shredded Lettuce, diced avocado, fresh mini tomatoes chopped, salsa, sour cream for serving


  • Prepare the prawns, by dipping each one in the flour, then the mayo mix, then the panko breadcrumbs until all evenly coated.
  • Place the prawns in to one drawer of the Vortex Dual Drawer Air Fryer.
  • Next, slice the red onion, the green pepper and red pepper into strips, spray all with a little oil then and sprinkle with the taco/fajita seasoning mix and cover the veg, and place into drawer 2.
  • On the prawn drawer, select Air Fry and set the time for 4-5 minutes and the temperature to 200C.
  • On the veg drawer, select Air Fry and set the time for 7 minutes and the temp to 190C. Select Sync Finish so both drawers finish cooking at the same time, press start.
  • When the veg drawer prompts to turn food, add the drained black beans.
  • Prepare the lettuce, avocado, tomatoes, and once the air fryer finishes, serve up each taco with all the fillings, plus the sour cream and salsa.
Keyword Air Fryer, fish