Name: Prawn tortillas with corn salsa
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 420 gram can drained sweet corn kernels; 1 avocado, seeded, peeled and chopped; 2 green onions sliced diagonally, plus extra to serve; juice of 1 lime, plus wedges to serve; 1/3 cup sour cream; 1/2 teaspoon ground cumin; tabasco sauce, to taste; 1 baby cos lettuce trimmed, leaves separated; 8 mini tortillas, warmed; 750 gram medium tiger prawns, cooked, peeled and deveined, tails intact

Ingredients

1 420 gram can drained sweet corn kernels

1 avocado, seeded, peeled and chopped

2 green onions sliced diagonally, plus extra to serve

juice of 1 lime, plus wedges to serve

1/3 cup sour cream

1/2 teaspoon ground cumin

tabasco sauce, to taste

1 baby cos lettuce trimmed, leaves separated

8 mini tortillas, warmed

750 gram medium tiger prawns, cooked, peeled and deveined, tails intact

Method

1.In a medium bowl, combine corn, avocado, onion and half juice. Toss gently and season to taste.

2.In a small bowl, combine sour cream, remaining juice and cumin. Season with tabasco sauce to taste.

3.To assemble, place 2 cos leaves on each tortilla. Spoon a little sour cream mixture and corn salsa over. Top with prawns and extra onion. Roll up and serve with lime wedges.

Try adding some sliced mango, a can of mixed beans or a drizzle of sweet chilli sauce.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%