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Mexican seafood tacos

Name: Mexican seafood tacos
Total time: 44 min
Yield: 4
Cuisine: American, Latin America, Mexican, Central America
Ingredients: 1.333 cups all-purpose flour; 1 tsp Baking powder; 0.5 tsp salt; all-purpose flour (for the work surface); 1 Avocado (halved, pitted, flesh diced); 2 Limes (one juiced, one cut into wedges); 0.5 cup sweet Corn (tinned, drained); 2 Tbsps Thai Chili sauce (for chicken); 3 Tbsps olive oil; 24 raw Prawn (peeled); Arugula (to garnish)

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Health Score:

71 / 100

Difficulty:

easy

Preparation:

25 min.

Preparation

ready in 44 mins

Ingredients

for

servings

For the tortillas: 1.333 cups all-purpose flour; 1 tsp Baking powder; ½ tsp salt; all-purpose flour (for the work surface)

For the filling: 1 Avocado (halved, pitted, flesh diced); 2 Limes (one juiced, one cut into wedges); ½ cup sweet Corn (tinned, drained); 2 Tbsps Thai Chili sauce (for chicken); 3 Tbsps olive oil; 24 raw Prawn (peeled); Arugula (to garnish)

How healthy are the main ingredients?

Corn olive oil salt Avocado Lime Arugula

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Preparation steps

To make the tortillas, mix together all the ingredients with 150 ml water to create a smooth dough. Split into 8 equal portions, roll out thinly on a floured work surface and dry fry in a pan for around 1 minute on each side.

To make the filling, mix the avocado with the lime juice and stir in the sweetcorn and the chilli sauce.

Heat the oil in a pan and fry the prawns on all sides for around 2-3 minutes. Season with salt and ground black pepper.

Spread the tortilla with the avocado and sweetcorn mixture and top with the prawns. Garnish with rocket and serve with lime wedges.

Mexican seafood tacos

Ingredients

Preparation steps

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