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Photo of Fiery mexican prawn salad by WW

Fiery mexican prawn salad

3 - 7
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Turn up the heat with this tasty Mexican salad, perfect for quick, throw-together summer night’s dish.



2 individual, husk and silk removed

Raw peeled prawns

400 g, peeled, tails intact

Taco seasoning

1 tsp


1 tsp, Mexican variety

Canned black beans, rinsed, drained

1 400g can

Cherry tomatoes

250 g, halved

Baby spinach leaves

75 g

Fresh red chilli

1 whole, deseeded, sliced

Fresh coriander

2 tbs, coarsely chopped, plus extra to serve

Olive oil

1 tbs

Lime juice

2 tsp

Corn tortilla

4 small, (4 x 23g)


1 clove(s), halved


1 medium, cut into wedges to serve


  1. Heat a chargrill or barbecue on medium-high. Lightly spray the corn with oil and chargrill for 6-8 minutes, turning, or until lightly charred and tender. Transfer to a chopping board.
  2. Sprinkle prawns with Mexican seasoning and lightly spray with oil. Chargrill for 2 minutes each side or until cooked through.
  3. Cut the kernels from the corn. Place the kernels, prawns, black beans, tomato, spinach, chilli and coriander in a large bowl. Add oil and lime juice and toss to combine.
  4. Heat a large non-stick frying pan over high heat. Cook the tortillas for 1 minute each side or until golden. Rub the warm tortillas with the cut side of the garlic clove and cut into wedges. Serve the salad with extra coriander, tortillas and lime wedges.


SERVING SUGGESTION: ¼ avocado, diced.