Prawn tacos

Name: Prawn tacos
Yield: Serves 4
Cuisine: Mexican recipes
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

Easy
September 2018

Easy
September 2018

Serves 4
Hands-on time 30 min

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.

Nutrition: per serving

Calories: 404kcals
Fat: 14.1g (6.1g saturated)
Protein: 18.1g
Carbohydrates: 48g (7.2g sugars)
Fibre: 6.3g
Salt: 2g

Nutrition: per serving

Calories: 404kcals
Fat: 14.1g (6.1g saturated)
Protein: 18.1g
Carbohydrates: 48g (7.2g sugars)
Fibre: 6.3g
Salt: 2g

Save recipe

Save recipe Print

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

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

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.

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.

delicious. tips

Next time, replace the prawns with shredded cooked chicken or pulled pork, or halloumi pieces.
Complete step 1 up to 4 hours in advance. Set aside until ready to finish the dish.

Fancy getting a copy in print?

Subscribe to our magazine