Mexican prawn and tortilla salad

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

Recipe «Mexican prawn and tortilla salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.