Prawn tacos with charred corn, cabbage and avocado
Ingredients
- 400g raw peeled prawns, deveined
- 2 cloves garlic, crushed
- 2 teaspoons dried chilli flakes
- 420g can no-added-salt corn sweetcornXkernels, rinsed, drained
- 150g red cabbage, shredded
- 2 large carrots, shredded
- 2 spring onions, sliced
- 4 red radishes, scrubbed, thinly sliced
- 1 tablespoon avocado oil (or olive oil)
- juice of 1 lime plus lime wedges to serve
- 1 medium ripe avocado
- 4 wholegrain flour tortillas, heated
- ¼ cup coriandercilantroX leaves
Instructions
1 Combine the prawns, garlic and half of the chilli in a bowl. Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook prawns, in batches, for 2 minutes each side, or until changed in colour. Transfer prawns to a plate.
2 Add the corn to pan and cook for 3 minutes, or until browned. Remove from heat. Combine the charred corn, cabbage, carrot, spring onions, radish, oil and half of the lime juice in a large bowl. Season with cracked black pepper.
3 Mash the avocado in a small bowl. Add the remaining lime juice and season to taste.
4 Spread tortillas with mashed avocado. Top with the cabbage salad, the coriander leaves and prawns. Sprinkle with remaining chilli. Serve the prawn tacos with lime wedges.
Nutrition Info (per serve)
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Calories 467cal
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Kilojoules 1952kJ
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Protein 29.5g
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Total fat 18.3g
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–Saturated fat 4.3g
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Carbohydrates 38.9g
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–Sugars 9.2g
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Dietary fibre 12.9g
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Sodium 925mg
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Calcium 183mg
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Iron 2.2mg
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