Prawn tacos with lime and avocado cream
Nutrition Info.(per serve)
1 teaspoon smoked paprika
½ teaspoon cumin
1 teaspoon oil
zest and juice of 1 lime, plus wedges to serve
200g frozen raw prawns, thawed
1 avocado, mashed
½ cup low-fat plain yoghurt
1 spring onion, finely sliced
2 cups prepared coleslaw mix (omit dressing)
4 small corn sweetcornXtortillas (we used Tio Pablo chicas)
2 cups baby spinach or rocketarugulaX
2 teaspoons roughly chopped roasted peanuts
fresh or dried chillies, to garnish
2 teaspoons chilli or chipotle sauce, to serve (optional)
Total fat 29g
Saturated fat 4g
Dietary fibre 10g
1 In a bowl, combine paprika, cumin, oil and lime zest. Add prawns and toss to coat.
2 In a separate bowl, mix avocado, lime juice, yoghurt and a grind of pepper. Combine to make a creamy texture. In another bowl, combine spring onion and slaw.
3 Heat a frying pan over high and add prawns. Cook, turning, for 2-3 minutes, until just cooked through.
4 Heat tortillas in a dry pan. Top tortillas with avocado cream then spinach, slaw, prawns and peanuts. Serve garnished with chilli, chilli sauce, if desired, and lime wedges.
Make it gluten free: Check spices, tortillas and chilli sauce are gluten free.
Make it vegan: Use Fry’s Battered Prawn-style pieces and vegan yoghurt. Check coleslaw mix, tortillas and chilli or chipotle sauce are vegan.