PRAWN TACO with AVOCADO

Servings: 2

Nutritional values per serving:

calories 447, protein 22.4g, fat 16.5g (saturated 3.6g), carbs 48.1g (sugar 4.9g), sodium 3.4g

INGREDIENTS

• 200g peeled raw king prawns
• 1 tsp olive oil
• 4 medium corn or wheat tortillas (or you can use crunchy taco shells)
• ¼ iceberg lettuce, shredded
• 2 tbsp reduced-fat crème Fraiche (or sour cream or yoghurt)

For the marinade

• 1 clove of garlic, crushed
• 1 red chilli, deseeded & finely sliced
• juice of 1 lime
• 1 tsp smoked paprika (sweet or hot)
• salt & freshly ground black pepper, to taste

For the marinated salad

• ½ red onion halved & finely sliced
• 1 ripe avocado, peeled, stoned & sliced
• 8 cherry tomatoes, halved
• a small handful (about 10g) flat-leaf parsley, leaves picked & chopped

METHOD

• Divide equally into 2 bowls the garlic, chilli, lime juice and paprika and season with salt and pepper to taste. Add the prawns to one bowl and mix well. Cover with cling film and marinate in the fridge for 30 minutes.
• To the other bowl add the onion, avocado, tomatoes and parsley. Set aside.
• Remove the prawns from the marinade and shake off any excess marinade. Lightly coat the prawns with a little oil. Discard the marinade.
• Heat a griddle pan on medium-high heat and lightly toast the tortillas on both sides. Set aside and wrap with aluminium foil to keep warm.
• Cook the prawns in the griddle pan for 1 to 2 minutes per side, or until they turn pink and are cooked through.
• Spread each tortilla with crème Fraiche and scatter over the shredded lettuce. Top with the marinated salad and the prawns. Scatter over the remaining parsley. If desired, you can squeeze over some lemon or lime juice.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food