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.

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


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
  • 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.

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