Cajun Prawn Tacos

Serves 2

WW - per serving 5sp on BLUE and PURPLE and 6sp per serving on GREEN (based on each person having 2 tacos)

Breakdowns

BLUE and PURPLE – Prawns – 1sp, Salsa – 0sp, Cream – 1, Tortillas 3sp for 2

GREEN – Prawns – 1, Salsa – 1sp, Cream – 1sp, Tortillas 3sp for 2

Calories - per serving - 278 cals, 5.7g fat , 38.2g carbs, 17.1g protein

For the prawns
12 large king prawns frozen or fresh, if frozen make sure they are thoroughly defrosted before cooking
2 tsp cajun spice
1 lime zest only
For the black bean salsa
1 small tin of black beans 285g, drained
1 small tin of sweet corn 285g, drained
1 small red onion peeled and very finely diced
3 large tomatoes cut into 1cm chunks
2 spring onions finely sliced
Handful of fresh coriander finely chopped
1 lime juice only – use lime from above
½ tsp salt
For the avocado cream
1 small avocado around 100g flesh
3 tbsp light soured cream
8 jalapeno slices, plus 2 tbsp of the brine from the jar
To serve
4 x mini tortillas – I love the Old El Paso Street Market White Corn Tortillas see above
Iceberg lettuce shredded
Pickled red cabbage

In a small bowl add the prawns, sprinkle over the cajun seasoning and grate over the zest of 1 lime. Stir and then pop to one side to marinade whilst you prep the accompaniments (give them at least 5 minutes to sit).
Next put the ingredients for the avocado cream in a food processor, whizz til smooth and pop into a bowl.
Next chop the vegetables for the salsa (red onion, spring onion, tomatoes and coriander). Pop the chopped vegetables into a large bowl with the black beans and sweetcorn. Add the lime juice and salt. Stir and pop the bowl to one side.
Now you are ready to cook. Take a large frying pan, spray with 1kal and then add the prawns in a single layer. Season with salt and pepper and cook on 1 side for 2 minutes. Then spray again with 1kal, flip and fry for another 2 minutes on the other side until cooked through.
Take the prawns off the heat and pop into a bowl.
Get everything ready on the table or bench, I like to set out a little production line so we can make our own tacos. Pop the lettuce in one bowl and the pickled red cabbage in another.
Warm the tortillas (in the oven or microwave).
Assemble – I like to add a little avocado cream to the base, top with lettuce and red cabbage, then the salsa, then the prawns and then a little more avocado cream.
Enjoy!