Lime And Chilli Prawn Tortillas

CategoryDifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time6 minsTotal Time16 mins
These prawn tortillas are quick and easy to prepare but look so elegant on a plate.
Ingredients
 Zest and juice of 1 lime
 2 Garlic cloves, finely chopped
 2 tsp Grated ginger
 1 tsp Ground cumin
 ½ tsp Chilli powder
 ½ cup Finely chopped coriander, plus extra leaves to serve
 100 ml Olive oil, plus extra to brush
 1 kg Raw prawns, peeled (tails intact), deveined
 200 g Can corn kernels, rinsed, drained
 1 Avocado, finely chopped
 400 g Can black beans, rinsed, drained
 ½ Red onion, finely chopped
 1 Tomato, finely chopped
 1 Long red chilli, seeds removed, finely chopped
 8 Flour tortillas
 200 ml Sour cream
1

Step 1.

Combine lime zest, garlic, ginger, cumin, chilli, half the chopped coriander and 1/4 cup (60ml) oil. Add the prawns and season, then toss to coat.

2

Step 2.

Combine the corn in a bowl with the avocado, beans, onion, tomato, chopped chilli, lime juice, and remaining 1/4 cup chopped coriander and 2 tbs olive oil. Season and set salsa aside.

3

Step 3.

Preheat a chargrill pan or frypan over high heat. Brush the tortillas on both sides with extra oil, then chargrill for 30 seconds each side or until lightly charred (for even chargrill marks, weigh the tortillas down with a plate as you chargrill them). Set aside and keep warm.

4

Step 4.

Chargrill prawns for 1 minute each side or until they turn pink and are cooked through.

5

Step 5.

Place tortillas on plates, spread each with a dollop of sour cream and serve topped with prawns, salsa and extra coriander leaves.

Enjoy!!

Thanks to TASTE.COM.AU

Ingredients

These prawn tortillas are quick and easy to prepare but look so elegant on a plate.
Ingredients
 Zest and juice of 1 lime
 2 Garlic cloves, finely chopped
 2 tsp Grated ginger
 1 tsp Ground cumin
 ½ tsp Chilli powder
 ½ cup Finely chopped coriander, plus extra leaves to serve
 100 ml Olive oil, plus extra to brush
 1 kg Raw prawns, peeled (tails intact), deveined
 200 g Can corn kernels, rinsed, drained
 1 Avocado, finely chopped
 400 g Can black beans, rinsed, drained
 ½ Red onion, finely chopped
 1 Tomato, finely chopped
 1 Long red chilli, seeds removed, finely chopped
 8 Flour tortillas
 200 ml Sour cream

Directions

1

Step 1.

Combine lime zest, garlic, ginger, cumin, chilli, half the chopped coriander and 1/4 cup (60ml) oil. Add the prawns and season, then toss to coat.

2

Step 2.

Combine the corn in a bowl with the avocado, beans, onion, tomato, chopped chilli, lime juice, and remaining 1/4 cup chopped coriander and 2 tbs olive oil. Season and set salsa aside.

3

Step 3.

Preheat a chargrill pan or frypan over high heat. Brush the tortillas on both sides with extra oil, then chargrill for 30 seconds each side or until lightly charred (for even chargrill marks, weigh the tortillas down with a plate as you chargrill them). Set aside and keep warm.

4

Step 4.

Chargrill prawns for 1 minute each side or until they turn pink and are cooked through.

5

Step 5.

Place tortillas on plates, spread each with a dollop of sour cream and serve topped with prawns, salsa and extra coriander leaves.

Enjoy!!

Thanks to TASTE.COM.AU

Lime And Chilli Prawn Tortillas
IngredientsDirections