Prawn Fajitas with Salsa

and Sour Cream
It's fiesta time!
1,069 Reviews
Cals 584 · Prot 51 · Carbs 75 · Fat 10
Quick & Easy
Family-Friendly
Calorie smart
Try Hello Chef Now
20 min
Prawn Fajitas with Salsa and Sour Cream
It's fiesta time!
1,069 Reviews
Cals 584 · Prot 51 · Carbs 75 · Fat 10
Quick & Easy
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Fajita mix
Prawns 7*
350 Grams
Red onion
1 Piece
Red pepper
1 Piece
Yellow pepper
1 Piece
Fresh coriander
15 Grams
Olive oil
1 Tbsp
Fajita seasoning
15 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
6'' tortilla wraps 11*
6 Piece
Lime
2 Pieces
Mild tomato salsa
90 Grams
Sour cream 4*
90 Grams

Allergens

*7 Crustaceans, *11 Gluten, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Peel and finely slice the red onion. Slice the red and yellow bell peppers into thin strips. Rinse and chop the coriander.
Fry vegetables

2 Fry vegetables

Heat a drizzle of oil in a large pan over a high heat. Fry the onion slices and bell pepper strips for 5 min until slightly softened.
Add prawns and spices

3 Add prawns and spices

Add the prawns and fajita seasoning (spicy!) to the pan. Fry for 2-3 min further or until the prawns are cooked through but juicy (don't overcook them, or they might turn rubbery). Fold in the chopped coriander. Season with salt and pepper to taste.
Serve

4 Serve

Warm the tortillas. Slice the lime into wedges. Fill the tortillas with the prawn and vegetable mix. Serve with the tomato salsa and sour cream. Season the filling with a squeeze of lime juice as you're eating.
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