Prawn Fajitas with Avocado Cream Recipe
Introduction
Prawn fajitas with avocado cream make a vibrant and flavorful meal that’s quick to prepare. Tender prawns marinated with lime and chili, paired with creamy avocado sauce, create a perfect balance of spice and freshness. This dish is ideal for a lively weeknight dinner or casual gathering.
Ingredients
- Juice of 2 limes, plus wedges to serve
- 1 red chilli, deseeded and chopped
- 2 garlic cloves, crushed
- Small bunch coriander, chopped
- 225g large raw peeled prawns
- 1 avocado, stoned and skinned
- 1 heaped tbsp soured cream, plus extra to serve
- 1 tbsp olive oil
- 1 red pepper, deseeded and sliced
- 4 flour tortillas
- A good handful mixed salad leaves, to serve
Instructions
- Step 1: In a shallow dish, combine half the lime juice, half the chopped chilli, half the crushed garlic, and half the chopped coriander. Season with salt and pepper. Add the prawns and toss to coat. Set aside to marinate while you prepare the avocado cream.
- Step 2: Roughly chop the avocado and place in a small food processor with the remaining lime juice, chilli, garlic, soured cream, and a pinch of seasoning. Blend until smooth, then stir in the remaining coriander. Alternatively, use a stick blender.
- Step 3: Heat the olive oil in a frying pan over medium heat. Add the sliced red pepper and cook for a few minutes until it begins to soften.
- Step 4: Add the marinated prawns to the pan in a single layer. Fry for 1 to 2 minutes on each side until they turn pink and feel firm to the touch.
- Step 5: Warm the flour tortillas. Serve the cooked prawns and peppers in tortillas with mixed salad leaves, accompanied by the avocado cream, extra soured cream, and lime wedges on the side.
Tips & Variations
- For extra heat, leave some seeds in the chilli when making the marinade and avocado cream.
- Swap the red pepper for sliced onions or a mix of peppers for more color and flavor.
- If you prefer a dairy-free avocado cream, substitute soured cream with vegan yogurt or omit entirely and add a little olive oil for smoothness.
- Add a sprinkle of smoked paprika or cumin to the marinade for a smoky twist.
Storage
Store any leftover prawns and avocado cream separately in airtight containers in the refrigerator for up to 1 day. Prawns are best eaten fresh but can be gently reheated in a pan. Avocado cream may darken slightly; stir before serving and consume quickly for best taste and appearance.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this recipe?
Yes, frozen prawns can be used. Thaw them completely and pat dry before marinating to ensure the best texture and flavor.
How do I keep the tortillas warm without drying them out?
Wrap the tortillas in foil and place them in a low oven (about 100°C/210°F) for 10-15 minutes, or keep them wrapped in a clean kitchen towel until ready to serve to maintain softness and warmth.
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Prawn Fajitas with Avocado Cream Recipe
- Total Time: 18 minutes
- Yield: 4 servings 1x
Description
This vibrant prawn fajitas recipe combines succulent prawns marinated in zesty lime and chilli, tender red peppers, and a creamy, flavorful avocado sauce. Perfect for a quick, fresh, and satisfying meal, these fajitas are served in warm flour tortillas with crisp salad leaves and a cooling dollop of soured cream.
Ingredients
For the Prawns and Marinade
- Juice of 2 limes, plus wedges to serve
- 1 red chilli, deseeded and chopped
- 2 garlic cloves, crushed
- Small bunch coriander, chopped
- 225g large raw peeled prawns
For the Avocado Cream
- 1 avocado, stoned and skinned
- 1 heaped tbsp soured cream, plus extra to serve
- Remaining juice of 1 lime (from the total used above)
- Remaining half of the red chilli (from above)
- Remaining half of the garlic cloves (from above)
- Salt and black pepper, to taste
- Remaining coriander (from above)
Other
- 1 tbsp olive oil
- 1 red pepper, deseeded and sliced
- 4 flour tortillas
- A good handful of mixed salad leaves, to serve
Instructions
- Marinate the prawns: In a shallow dish, combine half of the lime juice, half of the chopped red chilli, half of the crushed garlic, half of the chopped coriander, and a pinch of salt and black pepper. Add the peeled prawns and toss to coat them evenly. Set aside to marinate while you prepare the avocado cream.
- Make the avocado cream: Roughly chop the avocado and place it in a small food processor along with the remaining lime juice, red chilli, garlic, soured cream, salt, and pepper. Blend until smooth and creamy. Stir in the remaining chopped coriander by hand to retain some texture.
- Cook the vegetables: Heat the olive oil in a frying pan over medium heat. Add the sliced red pepper and cook for a few minutes until it begins to soften but still retains some crunch.
- Cook the prawns: Add the marinated prawns to the pan in a single layer. Fry for 1-2 minutes on each side until the prawns turn pink and feel firm to the touch, indicating they are fully cooked.
- Warm the tortillas: While the prawns cook, warm the flour tortillas in a dry pan or microwave according to package instructions until soft and pliable.
- Assemble and serve: Place a handful of mixed salad leaves on each tortilla. Top with the cooked prawns and peppers. Serve with a generous dollop of avocado cream and extra soured cream on the side, accompanied by lime wedges for squeezing over.
Notes
- You can substitute soured cream with Greek yogurt for a lighter option.
- Adjust the chilli amount based on your preferred level of heat.
- For a gluten-free version, use corn tortillas instead of flour tortillas.
- Ensure not to overcook the prawns as they can become tough and rubbery.
- Leftover avocado cream can be refrigerated in an airtight container and consumed within 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-inspired
Keywords: prawn fajitas, avocado cream, quick dinner, seafood fajitas, lime and chilli marinade, healthy Mexican recipe
