
Smoky Prawn Tacos
Lunch
SERVES 2
PREP 5mins
COOK 5mins
Gluten Free, Egg Free, Nut Free
This is such a great way to cook prawns – the spices add a gorgeous smoky flavour that works beautifully with the crunch of lettuce and creamy avocado.
Ingredients
3 tbs cornflour
3/4 tsp cumin
3/4 tsp smoked paprika
1/2 tsp salt
2 tbs olive oil
450g shelled green prawns, deveined & cleaned
4 small corn tortillas
2-3 lettuce leaves (we used cos)
2 cups precut coleslaw (shredded cabbage & carrot)
1/2 avocado, diced
3 tbs natural yoghurt
4 sprigs coriander
1/2 lime, to serve
Method
1 Place cornflour, cumin, paprika and salt in a freezer bag and shake to mix well. Add prawns and toss well to coat.
2 Heat oil in a non-stick frypan over medium heat. Add prawns, cooking for a few minutes each side.
3 Warm tortillas, then top with lettuce, shredded cabbage and carrot, avocado, cooked prawns, yoghurt, coriander and a squeeze of lime.
Nutritional Information
Per Serve
Energy | Calories | Protein | Carbs | Fibre | Sugar | Fat | Sat. Fat |
3549.7kj | 847.8cal | 58.1g | 54.7g | 7.3g | 8g | 42.3g | 9g |
Featured Articles
BLOG ARTICLE TITLE GOES HERE
BLOG ARTICLE TITLE GOES HERE
NUTRITIONAL AND FITNESS PROGRAMS TAILORED TO YOUR GOALS
BLOG ARTICLE TITLE GOES HERE

Email
dale@dalenelson.com
Phone
0437 700 168
© Copyright 2018 Dale Nelson. All rights reserved.
Privacy Policy
Website design by Crux Creative
Website build by Trapdoor Media