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30p eachThe prawns used here are precooked and marinated in a Mexican-flavoured lime dressing for a low-fuss meal.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Put the juice of 2 ½ limes in a mixing bowl. Whisk in a little salt if you’d like to properly cure the prawns. Toss in the prawns, tomato, red onion and cucumber. Cover and put in the fridge to marinate for 1 hour (or up to 4 hours), tossing the mixture occasionally.
About 30 minutes before serving, preheat the oven to 180°C, gas mark 4, and line a large baking tray with baking parchment. Stack the taco wraps and cut them in half, then cut each half into 3 wedges to create lots of tortilla triangles.
Whisk the oil with the remaining juice of ½ lime and brush all over the triangles. Scatter in a single layer over the baking tray and bake for 7 minutes. Turn, sprinkle with a little salt and the cayenne and/or cumin, and bake for another 7 minutes, until golden. Set aside to cool for 5 minutes.
Toss the coriander through the prawns and divide between bowls. Serve straight away with the tortillas.
Try mixing up the vegetable used in this salad. Some chopped avocado, mango or green pepper would work brilliantly.
Waitrose Blueprint Viña Taboexa Albariño, Spain (75cl), has wonderful floral notes and bags of fresh, zingy acidity.
Typical values per serving when made using specific products in recipe
Energy | 1,299kJ/ 309kcals |
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Fat | 12g |
Saturated Fat | 1.1g |
Carbohydrates | 22g |
Sugars | 6.1g |
Fibre | 3.3g |
Protein | 22g |
Salt | 1.7g |
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