Prawn Tacos with Charred Corn Salsa

• 1 tbspolive oil
• 2 x 200gtins sweetcorn, drained
• 1small red onion, finely chopped
• 3tomatoes, deseeded and diced
• 20gcoriander, chopped
• 1red chilli, finely chopped
• 3limes, 2 juiced and 1 in wedges
• fine salt
• 500graw peeled king prawns
• 2 tspsmoked paprika
• 1 tspground cumin
• 2garlic cloves, crushed
• 1 tbspolive oil
• 12small corn tortillas
• 2avocados, sliced
• 150gsoured cream
• 1little gem lettuce, shredded

Method

1. 1Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Pat the sweetcorn dry and fry for 5 minutes without stirring much until charred and blackened in patches. Tip into a bowl with the red onion, tomatoes, coriander, chilli, the juice of 2 limes and a good pinch of salt.
2. 2Toss the prawns with the paprika, cumin, garlic, the other tablespoon of olive oil and a pinch of salt.
3. 3Wipe the pan, return it to a high heat and fry the prawns for 2 to 3 minutes, turning once, until pink, curled and charred at the edges. Overcooked prawns go rubbery, so pull them the moment they are opaque.
4. 4Warm the tortillas in a dry pan for 20 seconds a side or wrapped in foil in a low oven, and keep them in a clean tea towel so they stay soft.
5. 5Fill each tortilla with lettuce, prawns, corn salsa, avocado and a spoon of soured cream, with lime wedges to squeeze over.

Per serving

kcal

711

protein

41g

fibre

17.3g

carbs

76.9g

fat

29.6g