Prawn fajitas with avocado cream

Prawn fajitas with avocado cream

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(15 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2
Mexican flavours of lime, garlic, chilli and coriander infuse these tasty tortilla wraps served with creamy guacamole

Nutrition and extra info

Nutrition: per serving

  • kcal320
  • fat22g
  • saturates5g
  • carbs8g
  • sugars6g
  • fibre5g
  • protein23g
  • salt0.6g
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Ingredients

  • juice 2 lime, plus wedges to serve

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 red chilli, deseeded and chopped
  • 2 garlic clove, crushed
  • small bunch coriander, chopped
  • 225g large raw peeled prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 avocado, stoned and skinned

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 1 heaped tbsp soured cream, plus extra to serve
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red pepper, deseeded and sliced
  • 4 flour tortilla and a good handful mixed salad leaves, to serve

Method

  1. Mix half the lime juice, half the chilli, half the garlic and half the coriander with some seasoning in a shallow dish. Add the prawns and mix to coat them all. Leave to marinate while you prepare the avocado.

  2. Roughly chop the avocado and pop it in a small food processor with the remaining lime juice, chilli, garlic, the soured cream and some seasoning. Whiz until smooth, then stir in the remaining coriander. (You could also use a stick blender for this.)

  3. Heat the oil in a frying pan and cook the pepper for a few mins, until starting to soften. Add the prawns and fry, in a single layer, for 1-2 mins each side – you will know they are cooked when they turn pink and feel firm to the touch. Serve in warm tortillas with salad leaves, if you like, alongside the avocado cream, soured cream and some lime wedges.

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Comments (12)

liyona's picture

Fantastic recipe!!!
I used the same method with chicken and tastes just as good.
Top with plenty of cracked pepper!!
Booooootiful!

BTW use more prawns say 350g and just add little bit extra of everything, not enough for 2.

sylvia's picture
5

Quick easy and very tasty - will be making this again

hcraib's picture
5

A fantastic dish, will be making this again soon! I used yellow and green peppers as well.

agentfury's picture
3

Simple, but nice. Though it either is meant to serve 4, or the calorie count is half what it should be!

grainne97's picture
5

Quick, simple, yummy and super healthy. We make this all the time now.

ievasaule's picture
5

This was brilliant. Simple and delicious. A keeper :)

Frantic Flapjack's picture
4

An unusual filling for fajitas which tasted lovely. The avocado cream doesn't take much effort - it had a very good texture.

gnixon's picture
5

Very quick, easy and delicious!

bengalcat's picture
4

This was a lovely change to the usual chicken fajitas. I cheated and used a tub of guacamole to make it even easier ;-) Served it with the yellow pepper rice on the side.

flirtinflight's picture
5

Really delicious! I doubled the recipe for 4 of us and even my husband who isn't the biggest fan of fish enjoyed them.

vfinney's picture
5

So good that i've made it several times since i saw it in the magazine.

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