Plate of shrimp salad with tortilla batons.

Tajin shrimp fajita salad

Name: Tajin shrimp fajita salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 3½ tsp Tajín; 2 garlic cloves, crushed; 2 tbsp olive oil; 330g large raw prawns; 150ml soured cream; 1 tbsp lime juice, plus 1 tsp of zest; 25g coriander leaves; 3 wheat tortilla wraps; 2 red onions, cut into strips; 1 red pepper, deseeded and cut into strips; 1 yellow pepper, deseeded and cut into strips; 2 Little Gem lettuces, leaves separated; 100g tinned sweetcorn, drained; 1 large avocado, sliced

Preparation and cooking time
- Prep:20 mins
- Cook:25 mins
Easy
Serves 4 - 6

Ingredients

3½ tsp Tajín
2 garlic cloves, crushed
2 tbsp olive oil
330g large raw prawns
150ml soured cream
1 tbsp lime juice, plus 1 tsp of zest
25g coriander leaves
3 wheat tortilla wraps
2 red onions, cut into strips
1 red pepper, deseeded and cut into strips
1 yellow pepper, deseeded and cut into strips
2 Little Gem lettuces, leaves separated
100g tinned sweetcorn, drained
1 large avocado, sliced

Method

STEP 1
Put 2½ tsp of Tajín, the garlic and 1 tbsp of oil in a bowl with a good pinch of salt, and mix, then add the prawns, coating all over with the marinade. Leave to marinate.
STEP 2
To make the dressing, whizz together the soured cream, lime juice, lime zest, coriander, a pinch of salt and a pinch of sugar in a blender.
STEP 3
Heat the oven to 220C/200C fan/gas 7. Cut the tortillas into 2cm strips, then toss with 1 tsp of oil and 1 tsp of Tajín until coated. Scatter over a baking sheet and bake for 6-7 mins or until they just start to crisp up but not burn. Remove from the oven.
STEP 4
Next, fry the red onions in a large frying pan with 1 tsp of oil for 5-6 mins or until they brown, then add the peppers and cook for another 5-6 mins until soft. Leave to cool slightly. Make a bed of lettuce on a large serving plate or metal tray, then spoon the peppers and onions over the lettuce. In the same frying pan, add 1 tsp of oil and fry the marinated prawns for 4 mins or until cooked through. Spoon the cooked prawns over the lettuce and peppers, scatter over the sweetcorn, avocado and crispy baked tortilla strips. Drizzle over the coriander-lime dressing. Sprinkle over a little more Tajín to finish.