Fiery mexican prawn salad
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Turn up the heat with this tasty Mexican salad, perfect for quick, throw-together summer night’s dish.
Ingredients
Corn
2 cob(s), large, husk and silk removed
Raw peeled prawns
400 g, peeled, tails intact
Taco seasoning
1 tsp
Seasoning
1 tsp, Mexican variety
Canned black beans, rinsed, drained
1 400g can
Cherry tomatoes
250 g, halved
Baby spinach
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)
Garlic
1 clove(s), halved
Lime(s)
1 medium, cut into wedges to serve
Instructions
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.
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