Mexican Prawn Tacos



8 soft wholemeal round wraps
750 grams prawns (peeled and deveined)
2 tablespoons extra-virgin olive oil
10 grams Mexican spice mix
zest of 2 limes
juice of 2 limes
1 tablespoon fresh grated ginger
1 cup fresh corn kernels
1/4 cup packed, freshly chopped coriander leaves
1 cup Chinese cabbage (finely chopped)
1 tablespoon fresh chives (finely chopped)
1 cup red kidney beans (washed and drained)
1 large avocado
1 cup plain greek yoghurt

Mexican Prawn Tacos Directions

Prepare the BBQ or grill to medium heat

In a large bowl combine grated ginger, lime zest, olive oil and coriander

Add prawns coat the prawns with the mixture and set aside to marinate

Combine fresh corn, coriander, Chinese cabbage, red kidney beans and finely chopped chives and divide equally into the 8 wraps

Combine Greek yoghurt and Mexican spice mix drizzle over salad

Slice avocado into thin slices add to the wraps

Cook prawns place on top of the wraps

Roll wraps and serve

Recipe notes

Note: serving is 2 tacos each

Nutrition facts

Per Serving

Fibers (g): 3g

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