Mexican Prawn Tacos (154 )
Ingredients
Ingredients
| 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 |
