Summer nachos with prawns
An unsual seafood dish with jalapeños - great as a summer sharer
Difficulty and servings
Serves 2 (or share between 4 as a snack)
Preparation and cooking times
Prep 5 mins
NO COOK
- Spread the tortilla chips over a large plate. Stir most of the coriander through the soured cream or crème fraîche, squeeze in the juice of one lime quarter and season to taste. Spoon over the tortilla chips, then scatter over the rest of the ingredients and remaining coriander. Serve at once.
MAKE IT VEGGIE
Peel, stone and slice a ripe avocado and use instead of the prawns. Toss it in a little lime juice to stop it discolouring.
722 kcalories, protein 33g, carbohydrate 66g, fat 38 g, saturated fat 9g, fibre 7g, sugar 7g, salt 4.32 g
Recipe from Good Food magazine, August 2006.
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http://www.bbcgoodfood.com/recipes/2503/
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Ingredients
- 200g bag of spicy or cool tortillas chips
- small bunch of coriander , roughly chopped
- 1 lime , cut into wedges
- 142ml pot of soured cream or reduced-fat crème frâiche
- 2-3 tomatoes , cut into chunks
- 3 spring onions , sliced
- 200g bag of cooked prawns , defrosted and drained
- sliced jalapeño peppers from a jar (optional)
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Difficulty and servings
Serves 2 (or share between 4 as a snack)
Preparation and cooking times
Prep 5 mins
NO COOKSuper fast
Ingredients
- 200g bag of spicy or cool tortillas chips
- small bunch of coriander , roughly chopped
- 1 lime , cut into wedges
- 142ml pot of soured cream or reduced-fat crème frâiche
- 2-3 tomatoes , cut into chunks
- 3 spring onions , sliced
- 200g bag of cooked prawns , defrosted and drained
- sliced jalapeño peppers from a jar (optional)
722 kcalories, protein 33g, carbohydrate 66g, fat 38 g, saturated fat 9g, fibre 7g, sugar 7g, salt 4.32 g
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30 April 2008
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09 August 2009
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