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Mexican prawn and tortilla salad
Mexican prawn and tortilla salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try a refreshing prawn and tortilla salad for a lighter twist on Mexican cuisine.
Ingredients:
  • 2 corn cobs, husks and silks removed
  • Olive oil, to brush
  • 2 flour tortillas
  • 5.00 gm taco seasoning
  • 42.00 gm lime juice
  • 36.40 gm olive oil, extra
  • 1 baby cos lettuce, leaves separated
  • 1 red capsicum, seeded, thinly sliced
  • 1 avocado, stone removed, peeled, thinly sliced
  • 1kg cooked prawns, peeled leaving tails intact, deveined
  • 250.00 ml coriander leaves
  • Lime wedges (optional), to serve
Instructions:
  • Preheat a chargrill or frying pan over high heat. Gently brush the corn with oil and grill, turning occasionally, for about 8 minutes until beautifully charred and tender. Place on a plate and let it cool.
  • Lightly coat the tortillas with oil and cook each side for 1-2 minutes until golden and crispy. Let them cool, then break them into shards.
  • Combine the taco seasoning, lime juice, and extra oil in a small bowl and whisk.
  • 1. Carefully cut the kernels off each corn cob. 2. Place the corn, lettuce, red pepper, avocado, tortilla chips, and shrimp on a serving platter. 3. Garnish with fresh coriander and a generous drizzle of dressing. 4. Serve with lime wedges on the side for an extra burst of flavor, if desired.

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