Prawn tacos with pineapple salsa

Name: Prawn tacos with pineapple salsa | Asda Good Living
Total time: 35 min
Yield: 4
Cuisine: South American
Ingredients: 100g Asda Pineapple Fingers, chopped; ½ mild red chilli, finely chopped; 15g coriander, chopped; Zest and juice ½ lime, plus extra wedges to serve; 1 small red onion, finely chopped; ½tbsp rapeseed oil; 200g frozen Asda King Prawns Raw & Peeled, thawed; 1tbsp fajita seasoning; ½tbsp Asda Chipotle Paste; 75g Asda Cool Tomato Salsa; 4 Asda White Mini Wraps; ½ large ripe avocado, peeled, flesh removed and mashed; 1 small carrot, cut into fine matchsticks; 150g red cabbage, finely shredded; 2tbsp Asda 50% Less Fat Fresh Soured Cream

Fresh-flavoured wraps with juicy king prawns and a zingy, zesty pineapple and chilli salsa

By Asda Good Living,17th December 2020

(1 votes)

Cook: 35 Mins

Serves: 4

Price: £1.64 per serving

Nutritional Information

Each 235g serving contains

Energy
1043kj
249kcal

12%

Fat
8.2g

Med
12%

Saturates
2.1g

Low
11%

Sugars
9.2g

Low
10%

Salt
1.27g

Med
21%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
444kj/106kcal

Ingredients

100g Asda Pineapple Fingers, chopped

½ mild red chilli, finely chopped

15g coriander, chopped

Zest and juice ½ lime, plus extra wedges to serve

1 small red onion, finely chopped

½tbsp rapeseed oil

200g frozen Asda King Prawns Raw & Peeled, thawed

1tbsp fajita seasoning

½tbsp Asda Chipotle Paste

75g Asda Cool Tomato Salsa

4 Asda White Mini Wraps

½ large ripe avocado, peeled, flesh removed and mashed

1 small carrot, cut into fine matchsticks

150g red cabbage, finely shredded

2tbsp Asda 50% Less Fat Fresh Soured Cream

Method

For the salsa, put the pineapple, red chilli, coriander, lime zest and ½ the chopped onion in a bowl. Pour over the lime juice and stir until well combined. Set aside.

Heat the oil in a nonstick frying pan over a medium heat. Add the remaining onion and cook for 5 mins until soft but not coloured.

Add the prawns and fajita seasoning and cook for a further 2 mins. Stir in the chipotle paste and salsa. Bring to the boil and reduce the heat. Allow to bubble for 4 mins until reduced slightly and the prawns are cooked through.

Warm the tortillas according to the pack instructions, then lay out on a work surface.

Divide the mashed avocado between the tortillas. Divide the carrot and red cabbage among the tortillas; top with the prawns, a spoonful of the pineapple salsa and a drizzle of sour cream.

Scatter over the remaining coriander and fold in half. Serve immediately with lime wedges on the side.