Prawn tortillas

Total time: 1hr 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 442 Kcal, 27g Protein, 44g Carbohydrates, 16g Fat


  • To marinate the prawns
  • 4 wooden skewers
  • 2 garlic clove, pressed
  • 2 tbsp honey
  • 0.5 organic lemon, use grated zest and juice
  • 400 g shelled, raw prawns
  • 2 tbsp olive oil
  • Vegetable filling
  • 300 g cooked corn cobs
  • 0.5 cucumber, deseeded, diced
  • 1 red chilli pepper, cut into rings, deseeded
  • 0.5 tsp salt
  • 1 papaya, diced
  • Tortillas
  • 4 wheat tortillas
  • Lime and coriander crème fraîche
  • 100 g crème fraîche
  • 0.5 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 0.25 tsp salt
  • 0.5 bunch coriander, finely chopped

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  • To marinate the prawns

    Place the wooden skewers in cold water for approx. 10 mins. Mix the honey with all the other ingredients up to and including the oil. Thread the prawns onto the skewers, brush with the marinade. Cover and marinate in the fridge for approx. 1 hr.
  • Vegetable filling

    Grill the corn over/on medium heat (approx. 200°C), for approx. 10 mins. all over. Remove the corn kernels from the cob using a knife, mix with the cucumber, chilli pepper and papaya, season with salt.
  • Tortillas

    Grill the prawn skewers over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side, grill the tortillas for approx. 1 min. Spread the vegetable filling on top of the tortillas, remove the prawns from the skewers, roughly chop and place on top.
  • Lime and coriander crème fraîche

    Combine the crème fraîche, lime zest, lime juice and coriander, season with salt. Spoon on top of the tortillas.

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