These Popcorn Prawn Tacos are a satisfying, protein-packed meal made with wholesome, gluten-free Nodo ingredients. Soft, pliable tortillas come together effortlessly using Nodo’s Not-So Plain Gluten-Free Flour—making homemade GF wraps easier and more delicious than ever. Juicy prawns are coated in Nodo GF Flour and Everything Crumb for a golden, crispy finish without the additives. Packed with gut-friendly fibre and high-quality clean ingredients, these tacos are a fresh and healthy way to enjoy everyone's favourite Mexican meal.

Makes 6 tacos. Gluten free, dairy free and refined sugar free.

Ingredients

GF Tortilla:

• 3/4 cup Nodo At Home Not-So Plain Flour
• 1 tablespoon psyllium husk 
• 1/2 teaspoon sea salt
• 1/4 teaspoon baking powder
• 1 tablespoon extra virgin olive oil 
• 1/2 cup very warm water 

Popcorn Prawn:

• 12 cooked tiger prawns, peeled and deveined
• 1/2 cup Nodo At Home Not-So Plain Flour
• 1/2 cup Nodo Everything Crumb 
• 1 egg
• 1/4 cup extra virgin olive oil 

Taco Fillings:

• 1 cup purple cabbage, shredded
• 1 corn, kernels removed
• 1 red chilli, finely sliced
• 2 spring onions, finely sliced
• 1 tablespoon Gevity Souped Up Sriracha Mayo 
• 1 lime, juiced
• Fresh coriander, to garnish 

Method

GF Tortilla:

1. In a large bowl, combine Nodo Not—So Plain Gluten Free Flour, psyllium husk, sea salt and baking powder. Stir well to combine all ingredients. Add olive oil and warm water, stirring again until a dough starts to form. 
2. Once the dough becomes too thick to stir, begin to knead with your hands for about 1 minute. Shape the dough into a large ball, cover with plastic cling wrap and let rest for 10 minutes (in the sunlight if possible) to keep the GF starches hydrated, making the dough easier to work with.
3. Divide the dough into 6 equal sized balls. Use a rolling pin to flatten into 15cm diameter circles, rotating quarter turns as you roll. If the dough sticks to the rolling pin, rub a small amount of GF flour on the rolling pin and continue to roll.
   
4. Use a sharp knife to go around edges, shaping into a round circle. Save the scraps so you can combine them to make an extra tortilla at the end.
   
5. Heat an ungreased nonstick frypan over medium-high heat. Add the tortilla to the hot pan and cook for about 45 seconds. Flip it over and cook for 15-20 seconds more. Be careful not to overcook them and make them stiff. Lay out each tortilla and set aside while you prepare the taco fillings.

Popcorn Prawns:

1. Set up your crumbing station with three shallow bowls — one with Nodo—Not So Plain Gluten Free Flour, one with a whisked egg and one with Nodo Everything Crumb.
   
2. Working with one prawn at a time, coat each prawn in flour, dip into the egg, then press into the crumbs until evenly coated. Set aside on a plate.
   
3. Heat the olive oil in a large frypan over medium-high heat. Once hot, add the crumbed prawns in a single layer spaced apart. Cook for 2–3 minutes per side, or until golden and crispy. Remove from the pan and drain on a paper towel.
   

Taco Assemble:

1. Lay out your warm gluten-free tortillas. Add a generous spoonful of the cabbage mixture to the centre of each tortilla. Top with two crispy popcorn prawns.
2. Add corn kernels, red chilli and spring onions. Drizzle with sriracha mayo and garnish with fresh coriander. Squeeze lime over each taco and serve immediately.

Recipe by Erin Hall / @longevity_nutritionist