Summer nachos with prawns
- Good Food team
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Serves 2 (or share between 4 as a snack)
Easy
Prep: 5 mins
No cook
A star rating of 5 out of 5.2 ratingsRate
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An unsual seafood dish with jalapeños - great as a summer sharer
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Ingredients
Nutrition
Units:
MetricUS
-
200g bag of spicy or cool tortilla
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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Nutrition: per serving
- kcal722
- fat38g
- saturates9g
- carbs66g
- sugars7g
- fibre7g
- protein33g
- salt4.32g
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Method
-
step 1
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.
RECIPE TIPS
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.
Recipe from Good Food magazine, August 2006
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A star rating of 5 out of 5.2 ratings
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