250g King Prawns
4 tbsp of Olive Oil
2 ½ tsp of Cumin Powder
2 ½ tsp of Coriander Powder
2 limes (Juice of half a lime)
1 Courgette sliced into ¼ coins
4 Flour Tortillas
½ Red Cabbage Shredded
1 Radish sliced into ¼ coins
1 Whole Avocado
10g Cilantro Leaves
10g Parsley Leaves
1tsp of salt
Juice of half a lime
Avocado and Yogurt Cream Dressing
In a blender, add in avocado, cilantro, parsley, yogurt and juice of half a lime and 1tbsp of water and salt. Blend until mixture is combined and creamy. If needed, add an extra tbsp of water to help blend. Remove from the blender and set aside.
Remove prawns from the refrigerator. In a medium size sauté pan over medium-high heat, add 2 tbsp of cooking oil. Once the oil is hot, add in the prawns, a pinch of salt and cook for 4-5 minutes or until prawns are pink and cooked through. Stirring occasionally.
Remove the prawns from the pan and set aside. Using the same sauté pan add in the coined courgette (add a bit of oil if needed), and cook the courgette, 5-7 minutes or until cooked through. Squeeze the other half of the lime and sauté for 30 seconds, add the cooked prawn back to the pan and mix together, continue sautéing for 30 seconds. Remove the prawn and courgette from the pan and set aside.
Lay a tortilla flat and add in cooked prawns and courgette.
Top with shredded red cabbage, coined radish and drizzle avocado cream dressing.
Serve with extra avocado, cilantro leaves and left-over lime. Add some lettuce and enjoy as a salad instead.