Chilli and lime prawn fajitas

    Easy, quick and delicious recipe for prawn fajitas with green pepper, onions, garlic, chilli, coriander and lime.

    1 person made this

    Serves: 4 

    • 120ml olive oil
    • 25g freshly chopped coriander, divided
    • 3 tablespoons chilli powder
    • 4 large cloves garlic, minced
    • 1 tablespoon lime juice
    • 1/2 teaspoon salt
    • 450g frozen prawns - thawed, peeled, deveined and cleaned
    • 1 onion, sliced into rings and rings separated
    • 1 large green pepper, sliced into strips
    • 1 chilli pepper, sliced, or more to taste
    • 4 (20cm) flour tortillas
    • 120g grated Cheddar cheese, or to taste
    • 30g thinly sliced lettuce, or to taste
    • 4 tablespoons soured cream, or to taste
    • 45g chopped tomatoes, or to taste

    Prep:20min  ›  Cook:16min  ›  Extra time:20min marinating  ›  Ready in:56min 

    1. Whisk olive oil, 25g fresh coriander, chilli powder, garlic, lime juice and salt together in a bowl; add prawns, toss to coat and marinate in the fridge for 20 minutes.
    2. Heat a large pan over medium-high heat; lightly grease pan. Add onion, green pepper and chilli pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with foil to keep warm.
    3. Pour prawns and marinade into the same pan over medium-high heat; cook until prawns are pink and opaque, about 2 minutes per side. Stir vegetables into prawn mixture; cook and stir until heated through, 2 to 3 minutes.
    4. Spoon prawn-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, soured cream, tomatoes and remaining chopped coriander.

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