Sizzling prawn fajitas

Sizzling prawn fajitas

Category: Main meal, Starter/snack | Serves: 2

Prep time: 15 minutes | Cooking time: 10 minutes


1 tbsp rapeseed oil

225g (8oz) large raw peeled prawns

2 tsp hot chilli powder

4 spring onions, chopped

1 red pepper, deseeded and sliced

1 courgette, cut into short batons

227g (8oz) can chopped tomatoes in rich natural juice

2 tbsp chopped fresh coriander

4 soft flour tortillas (each about 20cm/8in in diameter), to serve

6 tsp half-fat crème fraîche or low-fat natural Greek-style yoghurt, to serve (optional, omit if following dairy-free diet)

  1. Heat rapeseed oil in a non-stick saucepan or frying pan; add prawns and stir-fry over a medium-high heat for 1 minute. Add chilli powder; stir-fry for a further 30–60 seconds. Remove prawns from pan and set aside on a plate.
  2. Add spring onions, red pepper and courgette to pan; stir-fry over a medium-high heat for 3–4 minutes or until softened. Add tomatoes and prawns to pan; bubble over a medium heat for 4–5 minutes or until prawns are fully cooked and hot, stirring regularly. Stir in coriander.
  3. Meanwhile, warm tortillas according to packet instructions. Serve prawn mixture rolled up inside warm tortillas with a small dollop of crème fraîche or yoghurt alongside, if you like. Serve 2 fajitas per portion.

Cook's tips

  • Use skinless, boneless chicken breast fillets, cut into thin strips, in place of the prawns. Make sure the chicken is thoroughly cooked before serving.
  • Top prawn mixture with thin slices of avocado just before rolling up the tortillas, if you like.
  • Serve with mixed baby salad leaves or rocket.

Nutritional information

Sizzling Prawn Fajitas