Mexican prawn and tortilla salad

For a lighter alternative to Mexican cuisine try this simple prawn and tortilla salad.

The ingredient of Mexican prawn and tortilla salad

1. 2 corn cobs, husks and silks removed
2. Olive oil, to brush
3. 2 flour tortillas
4. 2 teaspoons taco seasoning
5. 2 tablespoons lime juice
6. 2 tablespoons olive oil, extra
7. 1 baby cos lettuce, leaves separated
8. 1 red capsicum, seeded, thinly sliced
9. 1 avocado, stone removed, peeled, thinly sliced
10. 1kg cooked prawns, peeled leaving tails intact, deveined
11. 1 cup coriander leaves
12. Lime wedges (optional), to serve

The instruction how to make Mexican prawn and tortilla salad

1. Heat a chargrill or frying pan over high heat. Lightly brush the corn with a little of the oil. Cook, turning occasionally, for 8 mins or until lightly charred and tender. Transfer to a plate and set aside to cool.
2. Meanwhile, lightly brush the tortillas with a little oil. Cook for 1-2 mins each side or until lightly browned and crisp. Set aside to cool. Break into shards.
3. Whisk the taco seasoning, lime juice and extra oil in a small bowl.
4. Use a sharp knife to cut down the side of each corn cob to remove the kernels. Arrange the corn, lettuce, capsicum, avocado, tortilla shards and prawns on a serving platter. Top with coriander and drizzle with dressing. Serve with lime wedges, if desired.

Nutritions of Mexican prawn and tortilla salad

fatContent: 446.93 calories
saturatedFatContent: 22 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 29 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent: