Serves 4
Gluten Free, Meal Prep Friendly, Quick (under 30 minutes)
What you need
- 1 lb. (450g) prawns, peeled & deveined
- 2 tbsp. extra virgin olive oil, divided
- 4 tbsp. shallots, finely chopped
- 1 tsp. chipotle chilli powder (or sub with chilli powder mixed with a pinch of cayenne powder)
- 1 tsp. smoked paprika
- ¾ tsp. ground cumin
- ½ tsp. garlic powder
- ½ tsp. sea salt
- 4 tbsp. Greek yoghurt
- 1 tbsp. fresh lime juice
- 2 tbsp. fresh coriander, finely chopped
- 8 small tortillas, warmed
The Avocado & Mango Salsa
- 1 avocado, diced
- 1 mango, diced
- 1 chilli, seeds removed, finely diced
- 2 tbsp. coriander, chopped
- zest & juice of 1 lime
- pinch of sea salt
What you need to do
Pat the prawns dry with a kitchen towel and place into a large bowl. Add 1 tablespoon of olive oil, shallots, chipotle chilli powder, smoked paprika, cumin, garlic powder and salt. Mix well to combine and set aside to stand for 10 minutes.
Place all the ingredients for the salsa into a medium bowl and stir to combine.
Heat the remaining tablespoon of olive oil in a large frying pan over medium-high heat. Once hot, add the prawn mixture and arrange in a single layer. Cook the prawns for 2-3 minutes on each side until they become opaque. Transfer to a plate.
Prepare the lime sauce by combining the Greek yoghurt, lime juice and coriander in a small bowl, and mix well.
To assemble the tacos, spread a light layer of lime sauce on each warm tortilla, top with chipotle prawn, and spoon over the salsa. Finish with additional sauce and coriander if desired.
Storage
Refrigerate leftover prawns in an airtight container for up to 2 days. Store the leftover sauce and salsa separately in airtight containers for up to 3 days.
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 20 mins | 5 mins | 408 | 16 | 48 | 18 | 7 |