Prawn Fajitas with Salsa

and Sour Cream

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Instructions

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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.

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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.

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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.

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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.

Tips for fussy eaters

Fry a separate batch of prawns and vegetables and keep the spices mild.

Pro tip

If you like your fajitas cheesy, sprinkle the filling with grated cheese (in step 3). Cover with a lid for 1-2 min. This will allow the cheese to melt.

It's fiesta time!

Cooking Time: 20 min

Cals 437 · Prot 36 · Carbs 43 · Fat 15

Ingredients

Number of people

Fajita mix

Prawns 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 6 Piece
Lime 2 Pieces
Mild tomato salsa 90 Grams
Sour cream 90 Grams

It's fiesta time!

Cooking Time: 20 min

Cals 437 · Prot 36 · Carbs 43 · Fat 15

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

Tips for fussy eaters

Fry a separate batch of prawns and vegetables and keep the spices mild.

Pro tip

If you like your fajitas cheesy, sprinkle the filling with grated cheese (in step 3). Cover with a lid for 1-2 min. This will allow the cheese to melt.

Ingredients

Number of people

Fajita mix

Prawns 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 6 Piece
Lime 2 Pieces
Mild tomato salsa 90 Grams
Sour cream 90 Grams
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