Name: Prawn fajitas with avocado cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: juice 2 lime plus wedges to serve; 1 red chilli deseeded and chopped; 2 garlic cloves crushed; small bunch coriander chopped; 225g large raw peeled prawn; 1 avocado stoned and skinned; 1 heaped tbsp soured cream plus extra to serve; 1 tbsp olive oil; 1 red pepper deseeded and sliced; 4 flour tortillas and a good handful mixed salad leaves, to serve

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Prawn fajitas with avocado cream

Prawn fajitas with avocado cream

Lucy Netherton

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.7 out of 5.25 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

juice 2 lime

plus wedges to serve
1 red chilli

deseeded and chopped
2 garlic cloves

crushed
small bunch coriander

chopped
225g large raw peeled prawn
1 avocado

stoned and skinned
1 heaped tbsp soured cream

plus extra to serve
1 tbsp olive oil
1 red pepper

deseeded and sliced
4 flour tortillas

and a good handful mixed salad leaves, to serve

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Nutrition: per serving

kcal320
fat22g
saturates5g
carbs8g
sugars6g
fibre5g
protein23g
salt0.6g

low

Method

step 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.
step 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.)
step 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.

Recipe from Good Food magazine, May 2012

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A star rating of 4.7 out of 5.25 ratings

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