A Mexican seafood recipe for fajitas. These are great and really quick to prepare.
They make a fantastic and simple tea - you could substitute canned tuna if you prefer.
It's another storecupboard standby for the days you don't have time to shop.
You could use shredded cabbage instead of lettuce - most of us have a bit of salad in the fridge which can be utilised.
I like to keep a bit of a list of 'quick meals' - it gives me ideas for when I'm too tired to think :-) You can have these ready quicker than you can phone for a takeaway and they'll be considerably cheaper and healthier than you'd have.
A bag of wraps can be kept for quite a long time, they normally have a long life on the packet or alternatively, they can be frozen and they defrost really quickly.
8 oz (225g) cooked and peeled prawns (shrimp)
4 tbspns thick mayonnaise
dash tabasco - to taste
tomato puree - to taste
shredded iceberg lettuce
2 tomatoes - finely diced
small piece of cucumber - finely diced
6 tortilla wraps
Mix together the mayonnaise, tabasco and tomato puree to taste. Carefully fold in the prawns (srhimp).
Mix together the salad ingredients.
Heat the tortillas according to the instructions on the packet.
Divide the salad and prawn mixture evenly between the tortillas.
Roll them up - I normally cut them in half and arrange them on a large plate - however, it's up to you as you can leave them whole and serve them individually.
The addition of some diced avocado would be really good in this recipe.
By Liz Alderson, Mar 21, 2017
Simple seafood fajitas - great for lunch or a quick snack.
Prep Time: 5 minutes
Cook time: 0 minutes
Yield: 4 to6
Main Ingredient: tortillas, shrimp