• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon Worcestershire sauce

  2. 1 tablespoon lime juice

  3. 1 tablespoon soy sauce

  4. 1 teaspoon chilli powder

  5. 450g large prawns, peeled and deveined

  6. 2 medium courgettes, cubed

  7. 1 red onion, chopped

  8. 300g frozen sweetcorn

  9. 1 tablespoon olive oil

  10. 8 flour tortillas

  11. 120g grated Cheddar cheese

  12. 3 tablespoons chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. In a medium bowl, combine the Worcestershire, lime juice, soy sauce and chilli powder. Add the prawns and marinate 15 minutes.

  2. Heat olive oil in a large frying pan over medium heat. Cook the courgette, onion and sweetcorn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.

  3. In a separate frying pan heat olive oil over medium heat. Add the prawns and cook for 3 to 5 minutes, until the prawns are pink. Combine the prawns and the vegetables. Place prawns and vegetable mixture in tortillas; sprinkle with the cheese and coriander.


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