Prawn tacos with charred corn, cabbage and avocado

These tasty dairy-free prawn tacos take just 15 minutes to make, are packed with protein and fibre and provide four of your daily vegetable serves in one zingy hit.

Serves: 4

Time to make: 15 mins

Hands-on time: 5 mins

Ingredients

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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

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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)

Calories 467 cal

Kilojoules 1952 kJ

Protein 29.5 g

Total fat 18.3 g

Saturated fat 4.3 g

Carbohydrates 38.9 g

Sugar 9.2 g

Dietary fibre 12.9 g

Sodium 925 mg

Calcium 183 mg

Iron 2.2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.