Prawn & Hawaiian Stir Fry Tacos
Prawn & Hawaiian Stir Fry Tacos


3 tbsp oil

500 g McCain Hawaiian Stir Fry

salt and black pepper

4 cloves garlic, minced or grated

1cm piece of fresh ginger, grated

¼ cup soy sauce

½ cup sweet chilli sauce

400 g prawns, peeled and deveined



1 cup full cream plain yoghurt

2 limes, zest and juice

1 jalapeño, deseeded and chopped (optional)

¼ tsp salt

black pepper, to taste


8 – 10 soft corn tacos

½ red onion, thinly sliced lime wedges

fresh coriander


Prep Time: 5 min

Cooking Time: 10 min

Serves: 4 -8


  1. Preheat the oven to 210°C.
  2. Mix 1 tbsp oil, garlic, ginger, soy sauce and sweet chilli sauce together in a bowl. Set aside.
  3. 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 minutes.
  4. 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.
  5. 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.
  6. Fill warmed tacos with the one-pan prawn and veg bake.
  7. Dress with the yoghurt drizzle, coriander and sliced red onion.



Variations, Hints and Tips

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