Prawn tacos with pineapple salsa hero

Prawn tacos with pineapple salsa

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

, 17 December 2020

(1 vote)

Prawn tacos with pineapple salsa
  • 35 Mins

  • Serves: 4

  • Price: £1.64 per serving

Nutritional Info
Each 235g serving contains
  • Energy

    1042KJ

    249KCAL

    12%
  • Fat

    8.2g

    med

    12%
  • Saturates

    2.1g

    low

    11%
  • Sugars

    9.2g

    low

    10%
  • Salt

    1.27g

    med

    21%
1
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.