Spice up prawns Mexican style, then wrap with salsa and yoghurt.
Ingredients
- 500g peeled green prawns
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried red chilli flakes
- 4 roma tomatoes, finely chopped
- 400g can red kidney beans, rinsed, drained
- 4 spring onions (shallots), thinly sliced
- 1 long fresh green chilli, finely chopped
- 1/4 cup chopped fresh coriander
- 1 1/2 tablespoons lime juice
- 2 teaspoons olive oil
- 130g (1/2 cup) low-fat natural yoghurt
- 8 tortillas, warmed
- Rocket leaves, to serve
Method
- Step 1Combine the prawns, cumin, paprika and chilli flakes in a bowl.
- Step 2Combine the tomato, beans, spring onion, chilli, coriander and 1 tablespoon of the lime juice in a bowl. Season with pepper.
- Step 3Heat the oil in a large non-stick frying pan over high heat. Cook the prawns, stirring occasionally, for 2-3 minutes or until the prawns change colour. Drizzle with the remaining lime juice.
- Step 4Serve the prawn mixture and salad with yoghurt, tortillas and rocket.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1485 kj
Energy
7g
Fat Total
2g
Saturated Fat
7g
Fibre
36g
Protein
192mg
Cholesterol
850.37mg
Sodium
7g
Carbs (sugar)
33g
Carbs (total)
All nutrition values are per serve
Notes
Top idea: For a twist, cut the kernels from 1 sweet corncob to add to the salad, and use half the amount of tomato.
Why prawns?
Great source of protein
Supply calcium and iodine
Low in fat and studies show no adverse effects on blood cholesterol
- Author: Chrissy Freer
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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