Prawn tacosPeppers are a great source of antioxidant beta-carotene, which with the delicious spices in this dish, make it wonderfully anti-inflammatory. This dish also works well with chicken or white fish.
Prep time:10 minutes
Cooking time:15-20 minutes
Preheat the oven to 220°C.
Put the prawns, peppers, red cabbage, onions and sweetcorn in a bowl, and drizzle with oil. Season with salt and pepper and combine gently.
Place this mixture on a large baking tray and roast in the oven for 15-20 minutes.
Remove the tray, add fresh coriander and lime juice, and stir well.
Place the mashed avocado, lemon juice, salt and pepper in a bowl and mix together.
Warm the tacos in the oven for two minutes.
Fill the tacos with the vegetable and prawn mixture, and avocado sauce.
750g prawns, peeled
3 red peppers, chopped
150g red cabbage, sliced
2 red onions, thinly sliced
Small tin of sweetcorn, drained and rinsed
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon chilli flakes
1 teaspoon ground coriander
1 clove garlic, chopped
Cold-pressed rapeseed oil
Black pepper and sea salt
1 bunch coriander, chopped
Juice of 2 limes
12 soft taco wraps
2 avocados, mashed
Juice of 1 lemon
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