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Lime and chilli prawn tortillas
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Prep Time:
10 minutes
Cook Time:
6 minutes
Total Time:
16 minutes
Elegant and easy prawn tortillas for a quick meal.
Ingredients:
  • Zest and juice of 1 lime
  • 2 tsp grated ginger
  • 2.50 gm ground cumin
  • 1/2 tsp chilli powder
  • 125.00 ml finely chopped coriander, plus extra leaves to serve
  • 100ml olive oil, plus extra to brush
  • 1kg green prawns, peeled (tails intact), deveined
  • 200g can corn kernels, rinsed, drained
  • 1 avocado, finely chopped
  • 400g can black beans (frijoles) (see note), rinsed, drained
  • 1/2 red onion, finely chopped
  • 1 tomato, finely chopped
  • 1 long red chilli, seeds removed, finely chopped
  • 8 flour tortillas
  • 200ml sour cream
Instructions:
  • Mix together the lime zest, garlic, ginger, cumin, chili, half of the chopped coriander, and 1/4 cup (60ml) oil. Add the prawns, season, and toss until well coated.
  • In a bowl, mix together corn, avocado, beans, onion, tomato, chopped chilli, lime juice, remaining 1/4 cup chopped coriander, and 2 tablespoons olive oil. Season the salsa and set it aside.
  • Heat a chargrill pan or frypan over high heat. Brush both sides of the tortillas with extra oil. Grill for 30 seconds on each side until lightly charred. For even chargrill marks, press the tortillas down with a plate while grilling. Set aside to keep warm.
  • Grill prawns over high heat for 1 minute on each side or until they become pink and are fully cooked.
  • On plates, lay out the tortillas, generously spread each with sour cream, and top with prawns, salsa, and fresh coriander leaves. Enjoy!

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