Mexican Prawn Burritos with Mango Salsa

This is a fun summer recipe that’s full of flavour and freshness. Perfect for when you need a break from meat-based meals, if your pescatarian, or if you simply just want a lighter meal. You can feel confident you are ticking all your nutrient boxes, as well as feeling like you’re having your own at home Mexican party.

Enjoy!!

Serves 4-6

Protein 

• 500g frozen prawn cutlets

Carbohydrates

• 1 medium mango
• 1 Pack of large wraps (wholemeal OR GF) – I used Farrah Wraps this time round. But the Gerry’s GF wraps are another option.

Healthy Fats

• Best foods mayo (optional)
• 1 medium avocado
• 2 tbsp coconut oil

Non-starchy Vegetables

• 1/4 red onion
• 2-3 cup of lettuce
• 1 cup red cabbage
• 1/2 a Carrot (Chopped into thinly sliced carrot sticks)

Herbs/Spices

• 1 Handful coriander
• 1 tbsp cumin powder
• 2 tsp paprika
• Chilli flakes (optional)

Garnish

• Fresh Lemon Squeeze

1. To prepare the prawns, defrost them either in the microwave or running under hot water. Then peel off the tails and pat them dry with a few paper towels and Set aside.
2. Prepare the avocado and mango salsa by combining the following: Diced avocado, diced mango, chopped red onion, coriander then Set aside.
3. Next, chop the lettuce and red cabbage and add to a bowl and Set aside.
4. Heat 2 tbsp of coconut oil in a non-stick pan. Add the prawns, pan-fry for 5 mins then add in the spices and toss prawns through for another 5 mins. Then transfer to another bowl once done.
5. Prepare the wraps any way you like by following the packet instructions. (I like to lightly pan fry my wraps in a light spray of olive oil for 15 seconds each side).
6. Serve wraps with the prawns, mango salsa, lettuce, and any extra’s you like!
   I added extra coriander, some mayo, and a squeeze of lime.

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