Fresh, juicy prawns with lime zest and coriander wrapped up with crispy lettuce and tangy salsa in our soft, oven baked tortillas full of smoky Mexican flavour
Ingredients
1 Old El Paso™ Spice Mix for Original Smoky BBQ Fajitas
8 skewers
1 , 8 pack Old El Paso™ Soft Flour Tortillas
500 glarge un-cooked prawns, peeled and de-veined
2 fresh limes, juice and zest
1 1 medium head lettuce
1 1 medium red onion, yellow or orange pepper, thinly sliced
Coriander (chopped)
2 2 tbsp of vegetable or olive oil
Plenty of cool sour cream to serve
Instructions
In a mixing bowl, stir together the spice mix for original smoky bbq fajitas with the juice and zest of the fresh limes and a splash of vegetable or olive oil until you have a smooth, rich coating.
Add the glarge un-cooked prawns to a large bowl and pour over the zesty spice mixture, turning until every prawn is well coated. Thread the coated prawns onto skewers, then BBQ over a moderate heat for 2-3 minutes each side.
Check that the prawns are thoroughly cooked through (no longer translucent), then remove them from the BBQ and toss them in any leftover lime zest and smokey spice mix for extra flavour.
Warm the tortillas until they're soft and toasty by following the instructions on the pack or warming them on the BBQ, keeping them just long enough to be pliable and lightly charred in spots.
Fill each warm tortilla with the smokey lime prawns, add some shredded medium head lettuce, thin slices of medium red onion, a sprinkle of chopped coriander and plenty of cool sour cream to serve. Wrap it up and share with your amigos.
