Soft tortillas are filled with fajita-spiced prawns, soured cream and a pretty pink pickled cabbage mix. They’re fun to make with kids and only take half an hour.
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Ingredients
- ½ red cabbage, finely shredded
- Juice 3 limes
- 100g radishes, sliced
- Large handful fresh coriander, leaves roughly chopped
- 1 ripe avocado
- 200g sustainable frozen raw prawns, defrosted
- 2 tsp fajita spice mix (Schwartz, Bart or Old El Paso)
- 1 tbsp vegetable oil
- 8 small soft white tortilla wraps
- 8 tbsp soured cream
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Method
- Toss the cabbage in a bowl with a large pinch of sea salt and the juice of
2 of the limes. Set aside for 10 minutes to slightly pickle. Mix in the sliced radishes and most of the coriander. - Meanwhile, mash the avocado in a small bowl with the remaining lime juice, salt and ground black pepper.
- Heat a griddle pan until hot. Toss the prawns in a bowl with the fajita spice mix and oil, then cook for 2 minutes on each side or until cooked through.
- To serve, warm the tortillas in the microwave (or in a hot oven or dry frying pan), then top with the soured cream, pickled veg, mashed avocado, prawns and remaining coriander.
Nutrition
- 404kcals Calories
- 14.1g (6.1g saturated) Fat
- 18.1g Protein
- 48g (7.2g sugars) Carbs
- 6.3g Fibre
- 2g Salt
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