One of my lovely friends got me a bottle of Chimichurri dressing for Christmas and, knowing how nice it was in a steak recipe I previously created, I decided to try and create something new. After asking my OH what meat he fancied, his response was ‘pork, or prawns, or both’ so I decided to give both a whirl. If you are making this at home, feel free to make one or the other. I’ve posted the points for both so you can decide which fits in best with your day – a bit of a pick and mix! If you have the points left you might even fancy both.

I decided to go down the taco route in the end as it’s fast, easy and satisfying. I pimped the taco’s up however with some homemade Chimichurri Avocado Dip, Salsa and Spicy Rice. It went down a storm with my OH who couldn’t get enough of the combination of flavours.

 

My pick and mix came out at 11sp – I had one pork taco, one prawn taco, half the avocado dip, salsa and 1/4 portion spicy rice – amazing!!

 

Ingredients (Flex)

 

4 x taco shells = 2sp each

 

For the pork

Serves 2 = 4sp each (this is enough to fill 4 taco shells)

200g lean pork steak, raw, marinaded in a bowl in:

2 tbsp chimichurri sauce

1 tsp crushed chillies

Small handful of fresh coriander, finely chopped

 

For the prawns

Serves 2 = 0sp each (this is enough to fill 4 taco shells)

200g king prawns marinaded in a bowl in:

2 tbsp chimichurri sauce

½ crushed chillies

Small handful of fresh coriander, finely chopped

 

Chimichurri Avocado Dip

Serves 2 = 4sp each

Mix the below ingredients together and pop in the fridge until required:

100g avocado, mashed

2 tbsp half fat soured cream

Juice of ½ a lime

1 tbsp chimichurri sauce

½ tsp crushed chillies (optional)

Salt and pepper

 

Salsa

Serves 2 = 0sp each

Mix the below ingredients together and pop in the fridge until required:

½ orange pepper, finely chopped

½ red onion, finely chopped

3 tomatoes, finely chopped

Small handful of fresh coriander, finely chopped

Juice of half a lime

Dash of white wine vinegar

 

Spicy Rice

Serves 2 = 4sp each

½ red onion and orange pepper (other half of those used above), finely chopped

1 tomato, finely chopped

½ tsp Cajun, chilli powder, smoked paprika, cumin, garlic salt and onion powder, crushed chillies

1 tbsp tomato puree

80g rice

Salt and pepper

Juice of ½ lime

 

Method

Mix the pork and prawns into the marinade and pop in the fridge.

 

Make up the Chimichurri Avocado Dip and Salsa and pop in the fridge until needed.

 

Pop the rice on to boil in salted water. Meanwhile spray a large frying pan with 1kal and fry the pepper and red onion until soft (about five minutes). Then add the tomatoes, fry for a few more minutes and then add the spices. Fry for a minute then add the tomato puree. Mix in and fry for another minute. Once the rice has cooked, drain, add to the frying pan and give everything a good mix until well combined. Season with salt and pepper and squeeze over the lime juice. Pop on a low heat until everything is ready.

 

Spray a separate frying pan with low cal spray, heat up and then fry the pork on a high heat for 7-8 minutes until cooked through. Add all the marinade out of the bowl near the end to warm up the sauce. Pop into a bowl.

 

Pop the frying pan back on the hob and repeat with the prawns frying for 1-2 minutes on each side (until cooked through). Pop into another bowl.

 

Pop the rice into a large bowl and then take the salsa and avocado dip out of the fridge.

 

Serve all together with the taco shells just warmed up in the microwave.

 

Enjoy!