- 0:30 Prep
- 4 Servings
- Capable cooks
If you need a Mexican fix in a hurry, these quick and easy prawn, bean and avocado tacos with a spicy chilli lime kick will do the trick.
Ingredients
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24 (about 550g) large peeled green prawns, tails intact
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3 garlic cloves, crushed
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1 1⁄2 teaspoons ground cumin
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1 1⁄2 teaspoons sweet paprika
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2 limes, rind finely grated, juiced, plus extra lime slices, to serve
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2 tablespoons light flavour extra virgin olive oil
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1/2 large avocado, chopped
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1/2 cup fresh coriander leaves, plus extra, to serve
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1 1/2 tablespoons drained pickled jalapenos, plus 1 tablespoon pickling liquid
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70g (1/4 cup) Tamar Valley Greek Style Yoghurt
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1 tablespoon water
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400g can black beans, rinsed, drained
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300g red cabbage, thinly sliced
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3 green shallots, thinly sliced
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8 multigrain tortillas, warmed
Method
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Step 1Place the prawns, garlic, cumin, paprika, rind from 1 lime, 1 tablespoon juice and 1 tablespoon oil in a large bowl. Season and turn to coat. Cover and set aside to marinate.
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Step 2Place the avocado, coriander, jalapenos, pickling liquid, yoghurt, water and rind and juice from 1 lime in a blender. Season. Blend until smooth.
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Step 3Combine the black beans, cabbage, shallot, remaining oil and 1 tablespoon juice in a large bowl. Season.
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Step 4Heat a large non-stick frying pan over medium-high heat. Discard marinade. Cook prawns, turning, for 4 minutes or until just cooked through. Serve with tortillas, black bean salad, dressing, extra coriander and lime.
Nutrition
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2839 kj
Energy
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26g
Fat Total
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6g
Saturated Fat
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13g
Fibre
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44g
Protein
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58g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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