Ingredients
750 g frozen raw peeled prawns, tails removed, thawed, and patted dry
1 packet tricolour capsicums mix (3 capsicums)
1 red onion, thinly sliced
2 tsp ground cumin
2 tsp smoked paprika
1 tsp Mexican chilli powder
1 tsp ground coriander
1 tsp garlic powder
1 lime, halved
12 burrito tortilla wraps
sour cream, to serve
1 tomato, diced, to serve
1 avocado, mashed, to serve
sprigs fresh coriander, to garnish
lime wedges, to garnish
Method
- Preheat oven to 220°C (200°C fan forced). Spray a large roasting pan or baking tray with cooking spray. Add prawns, capsicums, onion, spices, 1 tablespoon olive oil, 1 teaspoon sea salt and a little black pepper to pan or tray and toss well to coat, spreading out evenly. Cover and chill if making ahead of time.
- Bake in the oven for 15 min, turning halfway through cooking time or until prawns are cooked through. Remove and squeeze over lime juice. Serve prawns in tortillas with smashed avocado, diced tomato, coriander sprigs and sour cream. Garnish with lime wedges and coriander sprigs.