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
- 24 (about 550g) large peeled green prawns, tails intact
- 3 garlic cloves, crushed
- 1 1⁄2 teaspoons ground cumin
- 1 1⁄2 teaspoons sweet paprika
- 2 limes, rind finely grated, juiced, plus extra lime slices, to serve
- 2 tablespoons light flavour extra virgin olive oil
- 1/2 large avocado, chopped
- 1/2 cup fresh coriander leaves, plus extra, to serve
- 1 1/2 tablespoons drained pickled jalapenos, plus 1 tablespoon pickling liquid
- 70g (1/4 cup) Tamar Valley Greek Style Yoghurt
- 1 tablespoon water
- 400g can black beans, rinsed, drained
- 300g red cabbage, thinly sliced
- 3 green shallots, thinly sliced
- 8 multigrain tortillas, warmed
Method
- 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.
- Step 2Place the avocado, coriander, jalapenos, pickling liquid, yoghurt, water and rind and juice from 1 lime in a blender. Season. Blend until smooth.
- Step 3Combine the black beans, cabbage, shallot, remaining oil and 1 tablespoon juice in a large bowl. Season.
- 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
2839 kj
Energy
26g
Fat Total
6g
Saturated Fat
13g
Fibre
44g
Protein
58g
Carbs (total)
All nutrition values are per serve
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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