Spiced prawn fajitas with coriander rice and salsa
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Time to make:
$6.64 per serve
(at time of publication)
Full ingredients list:
- 3 Roma tomatoes, diced
- 4 green onions, trimmed, thinly sliced
- 1 cup cooked basmati rice
- 400g tin brown lentils, rinsed
- 2 tablespoons chopped coriander
- 500g peeled green prawns
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- cooking oil spray
- shredded lettuce, to serve
- 8 small corn tortillas, warmed
- 1/2 cup low-fat natural yoghurt
- 2 limes, halved
Nutritional information (per serve)
Instructions and steps:
Step 1 Place tomatoes and onion into a bowl and toss to combine. Set aside. Place rice, lentils and coriander into a separate bowl and stir to combine. Set aside.
Step 2 Combine paprika and cumin in a shallow bowl. Add prawns and toss gently to coat.
Step 3 Spray a large frying pan with oil and place over high heat. Cook prawns, in batches, for 3 minutes or until cooked through.
Step 4 To serve, place shredded lettuce and 3–4 tablespoons rice mixture down the middle of each tortilla, then top with prawns, tomato salsa and a dollop of yoghurt. Squeeze a little lime juice over each tortilla. Wrap tortillas to enclose filling and serve immediately.
Make it gluten free: Use gluten-free tortillas, and make sure ground coriander and yoghurt are gluten-free varieties.
This recipe is not suitable for those following a no-added-salt diet.
About this recipe
First published: October 2011