Southwestern Prawns Soft Tacos

Ingredients for Southwestern Prawns Soft Tacos

• 1 1/2 tablespoons minced red onion

• 1/2 teaspoons finely chopped garlic

• 1 tablespoon honey

• 1 teaspoon chopped fresh coriander

• 1/2 cup freshly squeezed lime juice

• 1/2 teaspoons Jamaican jerk or Cajun seasoning

• 1/8 teaspoons paprika

• 16 prawns, shelled, deveined, tails removed

• 2 ears corn (or 240ml canned or frozen and thawed)

• Vegetable-oil cooking spray

• 6 Roma tomatoes, diced

• 1 spring onion, chopped

• Lime- or lemon-pepper seasoning

• 4 lowfat whole-wheat tortillas

• 1 teaspoon chopped fresh coriander

• 1 spring onion, chopped

How to make Southwestern Prawns Soft Tacos

Combine marinade ingredients with 60ml water and season with salt. Add prawns; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove prawns and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few prawns at a time and cook until just opaque; remove prawns. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 prawns on each tortilla; top with corn relish and marinade sauce. Sprinkle with coriander and spring onion.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.