Prawn fajitas with tomato salsa

    52 min

    This Tex-Mex-style dish is an informal affair, with everyone assembling their own fajitas.

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    Serves: 4 

    • 1 tablespoon sunflower oil
    • 1-2 fresh red chillies, deseeded and very finely chopped
    • 2 teaspoons cumin seeds
    • 2 cloves garlic, crushed
    • 125 g (4½ oz) red onions, finely chopped
    • 2 orange or yellow peppers, finely chopped
    • 2 red peppers, finely chopped
    • 300 g (10½ oz) courgettes, diced
    • 200 g (7 oz) baby sweetcorn, cut into 1 cm (½ in) chunks
    • 8 large soft flour tortillas
    • 450 g (1 lb) large, cooked, peeled prawns, defrosted if frozen
    • 2 tablespoons chopped fresh coriander
    • Salt and black pepper
    • 300 g (10½ oz) low-fat Greek yoghurt
    • For the salsa
    • 500 g (1 lb 2 oz) beef tomatoes, peeled, deseeded and finely chopped
    • 75 g (2¾ oz) onions, very finely diced
    • 1-2 fresh red chillies, deseeded and very finely chopped
    • 1 tablespoon chopped fresh coriander
    • 1 clove garlic, crushed
    • 1 tablespoon freshly squeezed lemon or lime juice
    • To garnish: sprigs of fresh coriander and lime

    Prep:40min  ›  Cook:12min  ›  Ready in:52min 

    1. Heat the oven to 190°F (375°C, gas mark 5). Mix together all the salsa ingredients. Place in a serving bowl and set aside.
    2. Heat the oil in a wok and stir-fry the chilli, cumin seeds, garlic, onions and peppers over a high heat for 5-6 minutes until softened. Add the courgettes and baby sweetcorn and continue to stir-fry for 4-5 minutes until they are just tender.
    3. Wrap the tortillas in foil and heat them in the oven for 5 minutes.
    4. Add the prawns to the vegetables and stir-fry until they are heated through. Stir in the coriander and season to taste. Pile onto a large serving platter.
    5. To serve, each diner spreads a spoonful of yoghurt over a warm tortilla and tops it with some of the prawn mixture and a spoonful of the salsa. The tortillas are then rolled up and eaten with the fingers, or you can use a knife and fork. Serve with any remaining salsa, garnished with coriander and lime.

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