Prawn Tacos with Crisp Salad recipe
Light, fresh tacos loaded with tender prawns and crunchy salad. A fast, elegant supper with a bright, coastal feel.
20 min · Easy · Mexican-inspired Jump to method
Ingredients
- 8 taco shells tacos
- 400 g, peeled prawns
- 1 small head, shredded lettuce
- 2 medium, diced tomato
- 1 small, finely sliced onion
- 2 tbsp water
- to taste salt
- to taste black pepper
- 1 tbsp plain cooking oil
| Nutrition | Per serving |
|---|---|
| Calories | 281 kcal |
| Protein | 23 g |
| Carbohydrates | 23 g |
| Fat | 10 g |
| Saturated fat | 1.5 g |
| Fibre | 3.5 g |
| Sugar | 3.5 g |
| Sodium | 380 mg |
Why this works
A relatively light, protein-rich meal with moderate carbohydrates from the taco shells and plenty of fresh vegetables, though sodium can rise quickly if salt is added generously.
Lean protein from prawns. Prawns provide high-quality protein with very little saturated fat, supporting muscle maintenance and satiety.
Micronutrients from salad vegetables. Lettuce, tomato and onion contribute vitamin C, folate, potassium and antioxidant compounds such as lycopene from tomato.
Sodium watch point. The main concern is added salt and the processed taco shells, which can make the dish less suitable for a low-sodium diet.
Method
- Heat the oil in a frying pan over a medium heat.
- Add the prawns and cook for 2-3 minutes until pink and cooked through.
- Season with salt and black pepper.
- Warm the tacos according to the packet instructions.
- Fill with prawns, lettuce, tomato and onion.
- Serve straight away.
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