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Citrussy prawns with baked tortillas

Citrussy prawns with baked tortillas

The prawns used here are precooked and marinated in a Mexican-flavoured lime dressing for a low-fuss meal.

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  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins
  • Plusmarinating

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  • 3 limes, juice
  • 220g pack cooked Waitrose Extra Large King Prawns
  • 1 large tomato, deseeded and chopped
  • ½ red onion, finely sliced
  • 100g cucumber, chopped
  • 4 small soft taco wraps (such as Gran Luchito)
  • 1 tbsp Vegetable oil
  • 1 pinch cayenne pepper and/or ground cumin
  • ¼ x 25g pack coriander, leaves picked


  1. 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.

  2. 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.

  3. 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.

  4. Toss the coriander through the prawns and divide between bowls. Serve straight away with the tortillas.

Cook’s tip

Try mixing up the vegetable used in this salad. Some chopped avocado, mango or green pepper would work brilliantly.

And to drink...

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


1,299kJ/ 309kcals



Saturated Fat












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