Prawn tortilla's with a chunky guacamole salad. Recipe

Prawns poached in lime and garlic, served with a chunky guacamole and homemade tortilla.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Part one of the recipe
  • Raw prawn(s) : 18 whole
  • Avocado(s) : 2 whole
  • Red pepper(s) : 1 whole
  • Yellow pepper(s) : 1 whole
  • Red onion(s) : 1 whole
  • Lime(s) : 1 whole
  • Soured cream : 50 g
  • Cajun blend : 2 Tsp
  • Maldon salt : 1 pinch(es)
  • Baby gem lettuce(s) : 1 whole
  • Garlic clove(s) : 2 whole
  • Sunflower oil : 30 ml
  • Part two of the recipe
  • Plain flour : 400 g
  • Water : 300 ml
  • Olive oil : 3 Tbsp
  • Maldon salt : 2 pinch(es)
  • Olive oil : 50 ml
  • Smoked paprika : 2 Tsp



    Zest and juice the lime.
    Peel the avocado and cut into strips, coat in a little of the lime juice.
    Cut the peppers into strips.
    Peel the red onion and cut into strips.
    Wash and shred the lettuce leaves.
    Peel and dice the garlic.

    Heat a large frying pan, when hot add the oil, add the prawns,garlic, peppers and onions and cook for 2 minutes, add the Cajun spices and cook for another minute, add the remaining lime juice and zest. Remove from the heat and allow to rest.


    Add the flour to a stand mixer with a dough hook attached, add the salt and oil to the warm water and gradually add this to the mixer. Work the dough for 5 minutes or so until the dough becomes smooth. Form into small balls and press flat in a tortilla press or roll thinly. Heat a frying pan, cook the tortillas for a minute on either side or until they just start to brown.

    Fill with the prawn and pepper mix, top with sour cream, avocado and shredded lettuce, roll tightly and enjoy.

Chef's tip

«Try changing the flavour of your tortillas by adding different ingredients like beer instead of water, fresh herbs and parmesan....»

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