Olive Magazine
Prawn tacos next to a pan of prawns and bowl of chopped tomato and coriander salad

Prawn tacos

Published: April 30, 2019 at 12:47 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Fill tortillas with punchy stir-fried prawns and a chopped tomato and coriander salad to make the speediest midweek tacos, ready on the table in 10 minutes

Nutrition:
NutrientUnit
kcal481
fat11g
saturates2.9g
carbs52.2g
sugars6.3g
fibre9.2g
protein38.7g
salt2.1g
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Try these speedy prawn tacos, then check out our fish tacos, salmon tacos, beer-battered tacos and more tacos recipes.

Ingredients

  • ½ a 400g tin black beans, rinsed and drained
  • 5 spring onions, chopped
  • 2 plum tomatoes, diced
  • 1 red chilli, finely chopped
  • ½ a small bunch coriander, chopped
  • 3 tsp olive oil
  • 300g raw king prawns
  • ½ tsp ground cumin
  • ¼ tsp hot smoked paprika
  • 4 small tortillas, warmed or griddled
  • to serve soured cream

Method

  • STEP 1

    Put the beans, spring onions, tomatoes, chilli and coriander in a bowl with lots of seasoning and 1 tsp of olive oil. Toss together.

  • STEP 2

    Heat 2 tsp of olive oil in a non-stick frying pan. Stir-fry the prawns for a minute then add the spices and cook for another 2-3 minutes or until the prawns are cooked through. Pile the bean mix onto tortillas, and top with the prawns and soured cream to serve.

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