Mexican prawn and tortilla salad

Cooking Salads Mexican prawn and tortilla salad

For a lighter alternative to Mexican cuisine try this simple prawn and tortilla salad.

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Lactose free Milk free Peanut free Tree nut free
  1. Heat a chargrill or frying pan over high heat. Lightly brush the corn with a little of the oil. Cook, turning occasionally, for 8 mins or until lightly charred and tender. Transfer to a plate and set aside to cool.
  2. Meanwhile, lightly brush the tortillas with a little oil. Cook for 1-2 mins each side or until lightly browned and crisp. Set aside to cool. Break into shards.
  3. Whisk the taco seasoning, lime juice and extra oil in a small bowl.
  4. Use a sharp knife to cut down the side of each corn cob to remove the kernels. Arrange the corn, lettuce, capsicum, avocado, tortilla shards and prawns on a serving platter. Top with coriander and drizzle with dressing. Serve with lime wedges, if desired.

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2 corn cobs, husks and silks removed
Olive oil, to brush
2 flour tortillas
2 tsp taco seasoning
2 tbsp lime juice
2 tbsp olive oil, extra
1 baby cos lettuce, leaves separated
1 red capsicum, seeded, thinly sliced
1 avocado, stone removed, peeled, thinly sliced
1kg cooked prawns, peeled leaving tails intact, deveined
1 cup coriander leaves
Lime wedges , to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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