For a lighter alternative to Mexican cuisine try this simple prawn and tortilla salad.
Ingredients
- 2 corn cobs, husks and silks removed
- Olive oil, to brush
- 2 flour tortillas
- 2 teaspoons taco seasoning
- 2 tablespoons lime juice
- 2 tablespoons 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
- 1 cup coriander leaves
- Lime wedges (optional), to serve
Method
- Step 1Heat a chargrill or frying pan over high heat. Lightly brush the corn with a little of the oil. Cook, turning occasionally, for 8 mins or until lightly charred and tender. Transfer to a plate and set aside to cool.
- Step 2Meanwhile, lightly brush the tortillas with a little oil. Cook for 1-2 mins each side or until lightly browned and crisp. Set aside to cool. Break into shards.
- Step 3Whisk the taco seasoning, lime juice and extra oil in a small bowl.
- Step 4Use a sharp knife to cut down the side of each corn cob to remove the kernels. Arrange the corn, lettuce, capsicum, avocado, tortilla shards and prawns on a serving platter. Top with coriander and drizzle with dressing. Serve with lime wedges, if desired.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1870 kj
Energy
22g
Fat Total
5g
Saturated Fat
5g
Fibre
32g
Protein
29g
Carbs (total)
All nutrition values are per serve
Notes
Allow additional time for cooling.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
0