Prawn tacos with lime and avocado cream

Our prawn tacos with lime and avocado cream are a crowd pleaser whether you’re eating indoors or out, so easy to make, the kids will love them!

Serves: 2

Time to make: 20 mins

Ingredients

More weights & measures

1 teaspoon smoked paprika
½ teaspoon cumin
1 teaspoon oil
zest and juice of 1 lime, plus wedges to serve
200g frozen raw prawns, thawed
1 avocado, mashed
½ cup low-fat plain yoghurt
1 spring onion, finely sliced
2 cups prepared coleslaw mix (omit dressing)
4 small corn sweetcornXtortillas (we used Tio Pablo chicas)
2 cups baby spinach or rocketarugulaX
2 teaspoons roughly chopped roasted peanuts
fresh or dried chillies, to garnish
2 teaspoons chilli or chipotle sauce, to serve (optional)

Instructions

Stay Awake

1 In a bowl, combine paprika, cumin, oil and lime zest. Add prawns and toss to coat.

2 In a separate bowl, mix avocado, lime juice, yoghurt and a grind of pepper. Combine to make a creamy texture. In another bowl, combine spring onion and slaw.

3 Heat a frying pan over high and add prawns. Cook, turning, for 2-3 minutes, until just cooked through.

4 Heat tortillas in a dry pan. Top tortillas with avocado cream then spinach, slaw, prawns and peanuts. Serve garnished with chilli, chilli sauce, if desired, and lime wedges.

Variations

Make it gluten free: Check spices, tortillas and chilli sauce are gluten free.

Make it vegan: Use Fry’s Battered Prawn-style pieces and vegan yoghurt. Check coleslaw mix, tortillas and chilli or chipotle sauce are vegan.

Nutrition Info (per serve)

Calories 532 cal

Kilojoules 2230 kJ

Protein 27 g

Total fat 29 g

Saturated fat 4 g

Carbohydrates 40 g

Sugar 8 g

Dietary fibre 10 g

Sodium 530 mg

Calcium 400 mg

Iron 4.5 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.