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Prawn fajitas

The Ultimate Low-fat cookbook, ACP Books

Serving size: Serves 4
Cuisine type: Mexican, Modern Australian
Cooking time: Less than 30 minutes
Special options: Low fat
Course: Lunch, Main
Favourite flavours: Easy recipes, Seafood

Goes well with a green salad and lime wedges.
INGREDIENTS

4 x 15cm light flour tortillas
12 uncooked medium king prawns (540g)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon sweet paprika
cooking-oil spray
1 small red onion (100g), sliced thinly
1 small red capsicum (150g), sliced thinly
2 medium tomatoes (300g), seeded,
chopped finely
½ cup firmly packed fresh coriander leaves
1 tablespoon lime juice
METHOD

Preheat oven to 200°C/180°C fan-forced.

Wrap tortillas in foil; heat in oven about 10 minutes or until warmed through.

Meanwhile, shell and devein prawns. Combine spices in medium shallow bowl, add prawns; coat prawns in spice mixture.

Spray heated barbecue flat plate with cooking-oil spray for 1 second; cook onion and capsicum, stirring, until onion is tender. Transfer onion mixture to small heatproof bowl; cover to keep warm. Cook prawns on heated grill plate until changed in colour and cooked through.

Divide onion mixture, prawns and combined tomato, coriander and juice among tortillas.

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