Mexican Prawn & Tortilla Salad

Mexican Prawn & Tortilla Salad


Serves: 4
Prep Time: 15 Minutes (+ cooling time)
Cooking Time: 10 Minutes

I haven’t actually tried this salad yet, but it looks delicious and I intend to make this summer. I will update this description when I have done so. I obtained this recipe from Coles Magazine, September 2015 Issue, page 38.


  • 2 corn cobs, husks and silks removed
  • Olive oil, to brush
  • 2 flour tortillas
  • 2 tsp taco seasoning
  • 2 tbs lime juice
  • 2 tbsp olive oil, extra
  • 1 baby cos lettuce, leaves separated
  • 1 red capsicum, seeded, thinly sliced
  • 1 avocado, stone removed, peeled, thinly sliced
  • 1 kg cooked prawns, peeled leaving tails intact, deveined
  • 1 cup coriander leaves
  • lime wedges (optional), to serve


  • Heat a chargrill or frying pan over high heat. Lightly brush the corn with a little of the oil. Cook, turning occasionally, for 8 minutes or until lightly charred and tender. Transfer to a plate and set aside to cool.
  • Meanwhile, lightly brush the tortillas with a little oil. Cook for 1 – 2 minutes each side or until lightly browned and crisp. Set aside to cool. Break into shards.
  • Whisk the taco seasoning, lime juice and extra oil in a small bowl.
  • Use a sharp knife to cut down the side of each corn cob to remove the kernels. Arrange the corn, lettuce, capsicum, avocado, tortilla shards and prawns on a serving platter. Top with coriander and drizzle with dressing. Serve with lime wedges, if desired.

Categories: Salads

Tags: , , , , , , , , , ,

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