Ingredients
- 4 flour tortillas
- 2 teaspoons Cajun spice*
- 1 tablespoon plain flour
- 8 medium green prawns, peeled, de-veined, tails intact
- 1 small avocado, peeled, cut into dice
- 4 vine-ripened tomatoes, peeled, seeds removed, diced
- Juice of 1 lime
- 2 tablespoons chopped coriander, plus extra whole leaves to garnish
- 2 tablespoons olive oil
- Lime wedges, to serve
- Sour cream, to serve
Method
- Step 1Preheat the barbecue or grill.
- Step 2Wrap tortillas in foil and place on a part of the barbecue away from direct heat to warm. Combine Cajun spice and flour, add prawns and toss. Mix avocado, tomatoes, lime juice and coriander together, and season with salt and pepper. Heat oil in a frypan (or you can brush a flat grill plate with oil), add prawns and cook for 1-2 minutes on each side or until just cooked. Arrange the tortillas, prawns, salsa and lime wedges on serving plates with the extra coriander. Serve sour cream on the side.
Nutrition
2523 kj
Energy
41g
Fat Total
8g
Saturated Fat
9g
Fibre
21g
Protein
85mg
Cholesterol
431.67mg
Sodium
10g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
* Cajun spice is from supermarkets.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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