Healthy Prawn Tacos
Seasoned king prawns served on mini tortillas with a crunchy salad, avocados and a sour cream sauce. Quick, easy and ideal for lunch or dinner.
Servings: 4 tacos
Calories: 260kcal
Ingredients
For the Prawns
- 200g raw king prawns
- ½ tsp salt
- ½ teaspoon black pepper
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- ½ teaspoon paprika
- ½ teaspoon chilli powder
- 1 teaspoon olive oil for cooking - you can also use a oil of your choice.
For the Sauce
- 2 tablespoon sour cream full fat
- 2 tablespoon mayonnaise reduced fat
- 2 sprigs coriander
- 2 teaspoon lime juice squeezed from a fresh lime
To Assemble
- 4 mini tortilla wraps or soft tacos
- 40g romaine lettuce around 4 large leaves
- 2 small carrots julienned
- 40g red cabbage finely sliced
- ½ small red onion finely sliced
- 1 small avocado stone removed and sliced.
Instructions
- Devein the prawns then wash and dry with paper towels. Add them to a bowl, and season them with salt, black pepper, garlic granules, onion granules, paprika and chilli powder. Mix to coat all the prawns.
- Heat the oil in a frying pan on a medium heat and cook the prawns for 4 minutes turning halfway through. Ensure the prawns are cooked throughout. Remove from the heat and set aside.
- In a small bowl, combine the soured cream, mayonnaise, coriander and lime juice then set aside.
- Toast the tortillas one by one in a frying pan for 30 - 40 seconds on each side then add the lettuce, carrots, red cabbage, red onions, avocados and prawns to them in any order. Drizzle or spoon on the soured cream sauce and enjoy.