Prawn tacos with lime and avocado cream

Serves: 2
Time to make: 20 mins

Total cost: $ 12.00 / $ 6.00 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

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)

Nutrition Info

Kilojoules 2230kJ
Calories 532cal
Protein 27g
Total fat 29g
Saturated fat 4g
Carbohydrates 40g
Sugars 8g
Dietary fibre 10g
Sodium 530mg
Calcium 400mg
Iron 4.5mg

Instructions

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.

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