Taco salad bowls with prawns
- Published: 18 Apr 19
- Updated: 18 Mar 24
Serve these prawn taco salad bowls to eight people for a light and speedy starter. They only take half an hour to throw together and you could easily split them between four plates instead for a tasty Friday night meal.
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Serves 8 as a starter
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Hands-on time 30 min
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Ingredients
- 8 tortilla wraps
- Olive oil
- 380-400g sustainable large, peeled raw prawns
- 2 thinly sliced red peppers
- 16 trimmed spring onions
- 2 little gem lettuces
- 6 tbsp ready-made aioli
- Juice of 1 lemon
- Pinch of sea salt flakes
- Large pinch of sweet smoked paprika
- Handful of chopped parsley
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Method
- Heat the grill to medium. Brush the tortilla wraps with a little olive oil, then grill for 1 minute on each side until lightly charred. Quickly and carefully push the warm wraps into 8 shallow bowls and leave to set.
- Toss the prawns, red peppers and spring onions in a splash of olive oil. Heat a large griddle pan to medium-high. Add the prawns/veg and cook until the prawns are pink and the vegetables are tender, turning throughout. Finely slice the little gem lettuces, then divide among the tortilla bowls and top with the prawns, peppers and spring onions.
- Whisk the ready-made aioli, lemon juice and a pinch of sea salt flakes with a large pinch of sweet smoked paprika. Drizzle the dressing over the salad, then sprinkle with a handful of chopped parsley.
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- Recipe from March 2019 Issue
Nutrition
Nutrition: per serving
- Calories
- 356kcals
- Fat
- 17g (2.9g saturated)
- Protein
- 13.9g
- Carbohydrates
- 34.5g (5.7g sugars)
- Fibre
- 4.6g
- Salt
- 1.3g
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