Yields4 ServingsPrep 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
2Garlic cloves, finely chopped
2tspGrated ginger
1tspGround cumin
½tspChilli powder
½cupFinely chopped coriander, plus extra leaves to serve
100mlOlive oil, plus extra to brush
1kgRaw prawns, peeled (tails intact), deveined
200gCan corn kernels, rinsed, drained
1Avocado, finely chopped
400gCan black beans, rinsed, drained
½Red onion, finely chopped
1Tomato, finely chopped
1Long red chilli, seeds removed, finely chopped
8Flour tortillas
200mlSour 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
2Garlic cloves, finely chopped
2tspGrated ginger
1tspGround cumin
½tspChilli powder
½cupFinely chopped coriander, plus extra leaves to serve
100mlOlive oil, plus extra to brush
1kgRaw prawns, peeled (tails intact), deveined
200gCan corn kernels, rinsed, drained
1Avocado, finely chopped
400gCan black beans, rinsed, drained
½Red onion, finely chopped
1Tomato, finely chopped
1Long red chilli, seeds removed, finely chopped
8Flour tortillas
200mlSour 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.
