- serves 4 people
- preparation 10 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 2 tortillas
- 2-3 tbsp olive oil
- 16 prawns, cleaned, tails on
- 280 g white cabbage, shredded (wombok or purple cabbage also work well)
- 2 corn cobs, kernels sliced off
- ½ bunch coriander, leaves chopped
- 60 g chipotle chillies, chopped
- 20 cherry tomatoes, halved
- ½ avocado, cubed
- 100 g baby spinach
- Juice of half a lemon
Instructions
- Preheat the oven to 180°C and toast tortillas in the oven for 10 minutes or until crispy.
- Heat oil in a pan; add prawns and season with some salt and pepper. Cook for one minute on each side before adding the cabbage, corn kernels and tomato. Sauté until cabbage is slightly wilted.
- Add coriander and chipotle chilli and sauté for a further two minutes, then remove from the heat and place in a large bowl along with the avocado, spinach and lemon juice.
- Crunch crispy tortillas pieces into the salad and toss together.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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