How to make chargrilled prawn tortillas

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I am not a great believer in use by dates on food.  I’m the sort of person who happily cuts the mouldy bit off the cheese, the sprouting parts off the potato and employs the sniff test on milk.  It’s mainly because I can’t bear to throw food out and I do think the use by dates are often very conservative.  

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I outdid myself this week though by snapping up half a kilo of prawns for half price at the supermarket because they were approaching their due date.  Prawns are probably one of those foods you don’t want to risk too much with, but hey I like to live life on the edge and they were approaching their due date, not past it.

Making the salsa
Making the salsa

Then I had to work out what to do with this bargain bounty.  I decided adding some Mexican flavours in would work well and deliver a light, summery dish.  It’s quick to prepare for an easy week night meal, and bargain prawns or not, the cost won’t break the bank.

Grilling the tortillas
Grilling the tortillas
Chargrilled prawn tortillas
Serves 2
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1534 calories
120 g
553 g
86 g
76 g
18 g
828 g
3329 g
10 g
0 g
63 g
Nutrition Facts
Serving Size
828g
Servings
2
Amount Per Serving
Calories 1534
Calories from Fat 751
% Daily Value *
Total Fat 86g
132%
Saturated Fat 18g
90%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 52g
Cholesterol 553mg
184%
Sodium 3329mg
139%
Total Carbohydrates 120g
40%
Dietary Fiber 16g
66%
Sugars 10g
Protein 76g
Vitamin A
57%
Vitamin C
163%
Calcium
40%
Iron
45%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lime, zested and juiced
  2. 1 garlic clove, finely diced
  3. 2 tsp grated fresh ginger
  4. 1 tsp chilli flakes
  5. 100ml olive oil
  6. 500g fresh prawns, peeled and deveined
  7. Salt and pepper to season
  8. 200g can corn
  9. 1 avocado, diced
  10. 1/2 red onion, finely chopped
  11. 1 tomato, finely chopped
  12. 2 chillis, finely chopped
  13. 1/2 cup coriander, chopped
  14. 4 tortillas
  15. 100ml sour cream
Instructions
  1. 1. Mix the lime zest, garlic, ginger, chilli flakes, 50ml olive oil with the prawns. Season with a pinch of salt and pepper.
  2. 2. In another bowl mix the lime juice, corn, avocado, red onion, tomato, chillis, coriander and 10 mls of olive oil. Season to taste and set aside.
  3. 3. Preheat a BBQ or chargrill plate. Brush the tortillas on both sides with extra oilve oil and cook for about 1 min each side. Weight the tortillas down with a saucepan if you want to get nice char grill marks. Set aside and keep warm.
  4. 4. Cook the prawns for 1 minute each side until they turn pink and are cooked through.
  5. 5. Assemble the tortillas by spreading each one with sour cream and topping with the prawns and salsa mixture.
beta
calories
1534
fat
86g
protein
76g
carbs
120g
more
Gourmet Chick http://www.gourmet-chick.com/
*Just in case you are wondering, no food poisoning occurred in the making of this post! 

2 comments

  1. I’m such a stickler on use by dates but best before I’m more relaxed with. These tortillas look great! 😀

  2. Lorraine – True – there is quite a difference between use by and best before.

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