Prawn tacos with Mexican yoghurt sauce


Serves 4

For the yoghurt sauce:
60g plain natural yoghurt
40g mayonnaise
1 jalapeño
1 garlic clove, crushed
Juice of 1 lime
Handful of fresh coriander, chopped
1 tsp fajita seasoning

For the tacos:
Juice of ½ a lime
2 tsp olive oil
20g fajita seasoning
500g prawns, defrosted if frozen
8 small soft tortillas

To serve:
Crunchy lettuce, chopped
Fresh tomatoes, chopped
Red onion, chopped

  1. Combine all of the ingredients for the sauce in the bowl of a food processor. Whizz until smooth and season well. Add a splash of water if needed to loosen the sauce to a drizzling consistency. Transfer to a jug and place in the fridge until needed.
  2. In a bowl, whisk together the lime juice, oil and fajita seasoning. Add the prawns and toss to coat.
  3. Heat a large pan over a medium-high heat. Add the prawns and cook for 3-4 minutes until pink and cooked through.
  4. Serve in warmed soft tortillas, drizzled with the sauce and topped with chopped lettuce, tomatoes and red onion.

Per Serving: 520kcals, 14.9g fat (3.9g saturated), 57.6g carbs, 4.3g sugars, 37.8g protein, 3g fibre, 1.722g sodium