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Photo of Seafood fajitas with salsa by WW

Seafood fajitas with salsa

Total Time
50 min
35 min
15 min
Enjoy flavoursome Mexican food that's ready in a flash any night of the week!


Ling, raw

300 g

Flour tortilla(s)

12 small

Raw peeled prawns

300 g, without tails


300 g


1 clove(s), crushed

Fresh red chilli

5 g, (1 tsp, chopped)

Olive oil

1 tbs


2 medium, chopped

Lemon juice

1 tbs

Fresh coriander

2 tbs, coarsely chopped


2 medium

Green shallot(s)

2 individual

Lime juice

2 tbs

Oil spray

1 x 3 second spray(s)

Red capsicum

350 g, cut into thin strips

Red onion

1 medium, halved, cut into thin strips

Iceberg lettuce

700 g, shredded


  1. Combine fish, squid and prawns in a non-metallic shallow dish. Combine garlic, chilli and oil and toss through seafood. Cover and refrigerate for 20 mins.
  2. Meanwhile, make the avocado salsa, combine avocadoes, lemon juice and coriander. Set aside. To make the mango salsa, combine mangoes, shallots and lime juice. Set aside.
  3. Preheat an oiled barbecue hotplate over medium heat. Cook capsicum and onion for 5 mins, turning often, until soft and lightly browned. Transfer to a serving dish and keep warm. Increase heat to medium high.
  4. Heat tortillas following packet instructions. Place in a cloth lined basket, and cover with cloth to keep warm and soft.
  5. Add seafood to the hot plate, and cook for 3-4 mins or until changed in colour and cooked. Transfer to a serving dish.
  6. Set out the seafood, salsas, tortillas, capsicum and onion mixture and lettuce for guests to assemble their own fajitas.


TIP: You can use scallops instead of squid. You can make salsas up to 1 hr ahead, keep covered, in the refrigerator. Remove from refrigerator about 15 mins before serving.