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Prawn tacos

Published: 26 Oct 18
Updated: 18 Mar 24

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.

Easy
September 2018

Test kitchen approved

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

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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.

Recipe from September 2018 Issue

Nutrition

Nutrition: per serving

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

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.