These little stuffed shells are perfect for sharing as a nibble, starter or snack. They are packed with the fresh flavours of herbs, chilli and lime associated with Mexican cooking. For a vegetarian option, just omit the prawns.
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Mix the raw prawns with the fajita seasoning and set aside.
To make the salsa, mix all the herbs together, stir half into the tomatoes with the salad onions and half the lime juice, then season.
For the guacamole, roughly mash the avocado flesh with the mayonnaise, jalapeño and remaining lime juice. Stir in the rest of the herbs and season.
Heat the mini tortilla shells according to pack instructions. Meanwhile, warm the oil in a frying pan over a high heat, then fry the prawns for 2-3 minutes until cooked.
Divide the salsa, guacamole and prawns between the tortilla shells, and serve.
Typical values per serving when made using specific products in recipe
Energy | 501kJ/ 120kcals |
|---|---|
Fat | 7.6g |
Saturated Fat | 1.4g |
Carbohydrates | 7.5g |
Sugars | 1.4g |
Fibre | 1.6g |
Protein | 4.4g |
Salt | 0.4g |
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