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
Scale
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
