Spicy prawn and avocado tacos with fresh lime

Spicy prawn and avocado tacos with fresh lime: corn tortillas, tender prawns, creamy avocado and crunchy red cabbage in a fresh, spicy taco recipe.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 420 kcal per serving
• Protein: 30 g
• Fat: 20 g
• Carbs: 32 g

Ingredients

• 300g peeled prawns
• 2 avocados
• 4 corn tortillas (without seed oils)
• 1 unwaxed lime
• 100g red cabbage
• 1 tbsp olive oil
• 1 tsp chilli flakes
• 1 handful of coriander
• 1 tsp smoked paprika
• 1 pinch of sea salt

Method

You’ll need: frying pan · chopping board · knife

1. Very finely slice the red cabbage and briefly knead it with lime juice and sea salt. This softens it a little while keeping it crunchy.
2. Pat the prawns dry and season with the paprika, chilli flakes and sea salt. Mix well so the spices stick evenly.
3. Heat the olive oil in a hot frying pan and fry the prawns briefly on both sides until pink and just cooked through. Don't leave them in the pan too long so they stay juicy.
4. Halve and stone the avocados and slice them. Warm the corn tortillas in a dry frying pan or briefly over a flame until soft and pliable.
5. Fill the tortillas with the red cabbage, avocado and prawns. Scatter over the coriander and finish with lime juice.

Good to know

These tacos are fresh, spicy and on the table in no time. Just the thing when you want something light with plenty of character.

Swaps

Avocado → hummus made with olive oil (also provides fibre; contains sesame) | Red cabbage → white cabbage (milder, also provides fibre) | Olive oil → avocado oil (heat-stable, mainly monounsaturated fats)

Allergens

Contains crustaceans, so it's not suitable for anyone with a shellfish allergy. For children, reduce the chilli flakes; in pregnancy, always cook the prawns right through.

Dairy-free recipes