Name: Sizzling prawn fajitas with avocado cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Sizzling prawn fajitas; 2 tablespoon olive oil; 400 gram can chickpeas, rinsed, drained; 1/2 teaspoon cayenne pepper; 1 green capsicum, seeded, sliced; 1 yellow capsicum, seeded, sliced; 1 red capsicum, seeded, sliced; 1 red onion, thinly sliced; 750 gram green prawns, peeled, tails on; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 12 small white corn tortillas, warmed; 1 baby cos lettuce, leaves separated; Avocado cream; 1 avocado, seeded, sliced; 1/3 cup sour cream; 1 tablespoon lime juice; extra lime wedges, to serve

Sizzling prawn fajitas with avocado cream

Packed full of authentic Mexican spices, these quick and easy prawn fajitas are best served with with a cooling dollop of avocado sour cream. Healthy family dinners have never been so easy.

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

Sizzling prawn fajitas

2 tablespoon olive oil

400 gram can chickpeas, rinsed, drained

1/2 teaspoon cayenne pepper

1 green capsicum, seeded, sliced

1 yellow capsicum, seeded, sliced

1 red capsicum, seeded, sliced

1 red onion, thinly sliced

750 gram green prawns, peeled, tails on

1 teaspoon smoked paprika

1 teaspoon ground cumin

12 small white corn tortillas, warmed

1 baby cos lettuce, leaves separated

Avocado cream

1 avocado, seeded, sliced

1/3 cup sour cream

1 tablespoon lime juice

extra lime wedges, to serve

Method

Sizzling prawn fajitas

1.In a large frying pan heat half oil on high. Cook chickpeas 6-8 minutes, stirring, until skins are crisp. Stir in cayenne pepper, cook 1 minute. Season. Transfer to a plate.

2.In same pan saute capsicum and onion, 4-5 minutes, until just tender. Transfer to a plate.

3.In a medium bowl, combine remaining oil with paprika and cumin. Toss prawns in mixture to coat.

4.In same hot pan, saute prawn mixture 3-4 minutes, turning once until prawns completely changed colour and are cooked through. Return vegetables to pan. Cook, stirring, 1 minute to and heat through. Season.

5.Make avocado cream: Scoop avocado into a small food processor with remaining ingredients. Process until smooth and season to taste.

6.Serve prawn mixture with tortillas, lettuce, chickpeas, and avocado cream,

Deglaze pan with prawns and veg using ½ cup of Mexican-style beer, if liked.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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