Prawn tacos

  • Portion size: Serves 4
  • Hands-on time 30 min
  • Difficulty: easy

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

  1. 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.
  2. Meanwhile, mash the avocado in a small bowl with the remaining lime juice, salt and ground black pepper.
  3. 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.
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  5. 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

Quick wins & tips

Next time, replace the prawns with shredded cooked chicken or pulled pork, or halloumi pieces.

Make Ahead

Complete step 1 up to 4 hours in advance. Set aside until ready to finish the dish.

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