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Prawn fajitas with tomato, bean and green chilli salad
Prawn fajitas with tomato, bean and green chilli salad
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Mexican spiced prawns wrapped in salsa and yogurt.
Ingredients:
  • 500g peeled green prawns
  • 2.50 gm ground cumin
  • 2.50 gm paprika
  • 1/2 tsp dried red chilli flakes
  • 4 roma tomatoes, finely chopped
  • 400g can red kidney beans, rinsed, drained
  • 4 spring onions (shallots), thinly sliced
  • 1 long fresh green chilli, finely chopped
  • 62.50 ml chopped fresh coriander
  • 31.50 gm lime juice
  • 9.20 gm olive oil
  • 130g (1/2 cup) low-fat natural yoghurt
  • 8 tortillas, warmed
Instructions:
  • Mix the prawns with cumin, paprika, and chilli flakes in a bowl.
  • In a bowl, mix together the tomato, beans, spring onion, chilli, coriander, and 1 tablespoon of lime juice. Season with pepper to taste.
  • In a large non-stick frying pan, heat oil over high heat. Cook prawns for 2-3 minutes, stirring occasionally, until they change color. Finish with a drizzle of lime juice.
  • Plate the prawn mixture and salad alongside yogurt, tortillas, and rocket for a delicious presentation.

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