Mexican prawn tacos (High Fibre)

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2 tacos each for 4 people, approximately 2-3 grams of fibre per serve
  • 8 soft round wraps wholemeal
  • 750 grams of peeled and deveined prawns
  • 2 tablespoons of extra virgin olive oil
  • 10 grams of Mexican spice mix
  • Zest of two limes
  • Juice of two limes
  • Tablespoon of fresh grated ginger
  • 1 cup of fresh corn kernels
  • ¼ cup packed freshly chopped coriander leaves
  • 1 cup of finely chopped Chinese cabbage
  • 1 tablespoon of fresh finely chopped chives
  • 1 cup of red kidney beans washed and drained
  • 1 large avocado
  • 1 cup of plain Greek yoghurt
  1. Prepare the BBQ or grill to medium heat
  2. In a large bowl combine grated ginger, lime zest, olive oil and coriander
  3. Add prawns coat the prawns with the mixture and set aside to marinate
  4. Combine fresh corn, coriander, Chinese cabbage, red kidney beans and finely chopped chives and divide equally into the 8 wraps
  5. Combine Greek yoghurt and Mexican spice mix drizzle over salad
  6. Slice avocado into thin slices add to the wraps
  7. Cook prawns place on top of the wraps
  8. Roll wraps and serve