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Mini prawn, salsa & guacamole tortillas

Mini prawn, salsa & guacamole tortillas

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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  • Serves12
  • CourseStarter
  • Prepare15 mins
  • Cook3 mins
  • Total time18 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 180g raw extra large king prawns
  • 1 tsp Fajita seasoning
  • ½ x 25g pack parsley, chopped
  • ½ x 28g Cooks' Ingredients Coriander, chopped
  • 3 sprig/s Cooks' Ingredients Mint, leaves chopped
  • 3 tomatoes, deseeded and finely chopped
  • 4 Essential Salad Onions, thinly sliced
  • 1 Lime, juiced
  • 2 Waitrose 1 Perfectly Ripe Avocados
  • 1 tbsp mayonnaise
  • 1 Jalapeño, deseeded and finely chopped
  • 145g Old El Paso Mini Stand N Stuff 12 Flour Soft Tortillas
  • 1 tbsp oil


  1. Mix the raw prawns with the fajita seasoning and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Divide the salsa, guacamole and prawns between the tortilla shells, and serve.


Typical values per serving when made using specific products in recipe


501kJ/ 120kcals



Saturated Fat












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