dairy free / Fish / Free from / Fruit & veg / gluten-free

Mexican supper: Fiery prawn & guacamole wraps

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This heatwave is causing me to become mildly unhinged. Heat-induced insomnia is sweeping across Britain, leaving us to limply negotiate the morning commute thirsty and grumpy, a scrum of clammy hands and moist shoes. And last night the thermostat was showing 28°C in my flat. I found myself huddled over my stove in my swimsuit, making savoury pancakes (recipe here…). Too hot and more than a little wacko.

So tonight I am driven by a desire for minimal time over the stove – I’ve opted for spicy flash-fried prawns with a chunky zesty guacamole, tucked snugly into tortilla wraps (= approximately 4 minutes stove time). The lime, coriander and chilli are perfect partners and give a new lease of life to the retro prawn and avocado pairing – perfect for a light lunch or supper and fresh enough to invigorate even in this weather. Swimsuit optional.

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For a carb-free meal, just serve naked (not you!) without the wraps, on a bed of leaves.

Fiery prawn & guacamole wraps

Serves 2

Ingredients:

For the prawns:

– 1/2 teaspoon cayenne pepper
– 1 fresh chilli, deseeded and finely diced
– 1 garlic clove, crushed
– about 300g raw prawns, peeled and deveined (cooked prawns will also work if preferred)
– juice 1/2 lime
– 1 tablespoon olive oil
– small bunch fresh coriander, chopped
– seasoning

For the guacamole:

– 1 fresh chilli, deseeded and finely diced
– 1/2 red onion, finely diced
– 1 tomato, finely diced
– seasoning
– juice 1 lime
– small bunch fresh coriander, chopped
– 2 ripe avocados

To serve:

– flour tortilla wraps*
– salad leaves
– 1/2 lime, cut into wedges

*Substitute with gluten-free wraps for a GF version!

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Method:

For the prawns, mix the cayenne, chilli, garlic, prawns and lime juice in a bowl and leave to marinate (very briefly!).

For the guacamole, put the chilli, onion, tomato, a good pinch of salt and a few grinds of freshly ground black pepper in a pestle and mortar and pound to a rough paste. Stir in the lime juice and coriander and roughly mash in the avocados. Tip: I love my guacamole chunky but you can use a food processor for a smoother dip. Set aside in the fridge to chill.

Heat the olive oil in a frying pan on a high heat. Pour in the prawns and marinade and cook until the prawns are pink (about 2-4 minutes, depending on size). Take off the heat, stir in the coriander leaves and season with a pinch of salt and freshly ground black pepper.

Serve the prawns and guacamole in warm tortilla wraps, with salad leaves and lime wedges. Tip: If you don’t have a microwave, you can heat the tortillas in a dry frying pan on a low heat.

Roll your sleeves up and get stuck in!

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Source: Recipe and photos by pip & little blue.

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3 thoughts on “Mexican supper: Fiery prawn & guacamole wraps

  1. Pingback: 2013: Top 10 recipes | pip & little blue

  2. Hi J, I tried this dish about a month ago and it has since become a firm favourite- I make it about once a week. So easy, tasty and healthy it’s just perfect. Thanks!

    • Thanks, Em! I am so pleased if I’ve added to your (already extensive, I’m sure) repertoire. The idea for a lot of the recipes is that they are full of flavour but really manageable mid-week – delighted if you agree! Any requests, drop me an email :) x

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