Prawn Fajitas with Charred Pineapple Salsa and Coriander Sour Cream
Donal Skehan
Donal Skehan
Recipe - McDonagh Junction
Prawn Fajitas with Charred Pineapple Salsa and Coriander Sour Cream
Prep Time25 Minutes
Servings4
Cook Time10 Minutes
Ingredients
2 x 180g packs Dunnes Stores King Prawns
Juice of 1 large orange
Juice of 1 lime for the prawns, 1 for the pineapple salsa, 1 for the smashed avocado and lime wedges to serve
1 tbsp olive oil
1 tbsp Dunnes Stores Cajun seasoning
1 garlic clove, crushed for the prawns and 1 for the dressing
Sunflower oil, for frying the prawns and for the pineapple
1 red pepper, cut into chunks
¼ fresh pineapple, core removed and cut into 1cm thick segments
1 red chilli, finely chopped
200ml Dunnes Stores sour cream
Small handful fresh coriander, finely chopped for the dressing and another small handful for the smashed avocado
½ head of Iceberg lettuce, finely shredded
2 spring onions, finely sliced
2 ripe avocados
8-12 mini tortillas
Salt
Freshly ground black pepper
Directions
INGREDIENTS
For the prawns:
- 2 x 180g packs Dunnes Stores King Prawns
- Juice of 1 large orange
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tbsp Dunnes Stores Cajun seasoning
- 1 garlic clove, crushed
- Sunflower oil, for frying
- 1 red pepper, cut into chunks
For the pineapple salsa:
- ¼ fresh pineapple, core removed and cut into 1cm thick segments
- Sunflower oil, for frying
- Juice of 1 lime
- 1 red chilli, finely chopped
For the dressing:
- 200ml Dunnes Stores sour cream
- 1 garlic clove, crushed
- Small handful fresh coriander, finely chopped
For the slaw:
- ½ head of Iceberg lettuce, finely shredded
- 2 spring onions, finely sliced
For the smashed avocado:
- 2 ripe avocado
- Juice 1 lime
- Small handful fresh coriander, finely chopped
To serve:
- 8-12 mini tortillas
- Lime wedges
- Salt
- Freshly ground black pepper
METHOD
- Toss the prawns in a bowl with the orange and lime juice, oil, Cajun spice, garlic and salt and pepper and set aside.
- Stir the sour cream, garlic and coriander together in a bowl and season to taste.
- Smash the avocado flesh in a bowl with the lime juice. Stir in the coriander and season to taste.
- Heat a pan (preferably cast iron) on a medium heat. Fry the peppers in oil for 3-4 minutes, stirring occasionally, until beginning to soften.
- Heat another pan and fry the pineapple pieces in the oil for a few minutes each side until charred. Add the lime juice and chilli and cook for a further minute, turning. Remove and keep warm.
- Add the prawns to the peppers (reserving the marinade for now) and fry for 2 minutes each side. Turn the heat up and allow them to char on each side for a further minute. Add the marinade and allow it to bubble down, coating the prawns and peppers. Keep warm.
- Heat a griddle pan to high and toast the tortillas for a few minutes each side until well charred.
- Meanwhile, place the iceberg lettuce in a bowl, drizzle over half of the sour cream and toss to evenly coat.
- Serve all elements in sharing bowl style, for everyone to assemble themselves. To assemble, spread the avocado smash over a tortilla and pile some lettuce on. Arrange the prawns and peppers on top. Scatter some pineapple salsa over, dot with some remaining sour cream and squeeze over some extra lime.
25 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores King Prawns 180g
Buy 3 for €10
€3.59€19.94/kg
Dunnes Stores Loose Orange
€0.49
Dunnes Stores Loose Lime
€0.49
Dunnes Stores Pure Olive Oil 250ml
€2.60€10.40/l
Not Available
Dunnes Stores Fresh Spanish Garlic
€0.49
Dunnes Stores Pure Sunflower Oil 1L
€1.69€1.69/l
Dunnes Stores Red Pepper
€0.95
Fyffes Gold Super Sweet Pineapple Size 7
€1.19
Dunnes Stores Organic Vegetables Mixed Chillies
€2.49€24.90/kg
Dunnes Stores Sour Cream 200ml
€0.89€4.45/l
Dunnes Stores Irish Herb Coriander 30g
€1.00€0.03/g
Dunnes Stores Fresh Iceberg Lettuce
€1.15
My Family Favourites Scallions
€0.85
Dunnes Stores Loose Avocado
€0.69
Dunnes Stores 8 Plain Tortillas Wraps 512g
Buy 2 for €2.25
€1.19€2.32/kg
Dunnes Stores My Family Favourites Table Salt 750g
€0.49€0.65/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Recipe
INGREDIENTS
For the prawns:
- 2 x 180g packs Dunnes Stores King Prawns
- Juice of 1 large orange
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tbsp Dunnes Stores Cajun seasoning
- 1 garlic clove, crushed
- Sunflower oil, for frying
- 1 red pepper, cut into chunks
For the pineapple salsa:
- ¼ fresh pineapple, core removed and cut into 1cm thick segments
- Sunflower oil, for frying
- Juice of 1 lime
- 1 red chilli, finely chopped
For the dressing:
- 200ml Dunnes Stores sour cream
- 1 garlic clove, crushed
- Small handful fresh coriander, finely chopped
For the slaw:
- ½ head of Iceberg lettuce, finely shredded
- 2 spring onions, finely sliced
For the smashed avocado:
- 2 ripe avocado
- Juice 1 lime
- Small handful fresh coriander, finely chopped
To serve:
- 8-12 mini tortillas
- Lime wedges
- Salt
- Freshly ground black pepper
METHOD
- Toss the prawns in a bowl with the orange and lime juice, oil, Cajun spice, garlic and salt and pepper and set aside.
- Stir the sour cream, garlic and coriander together in a bowl and season to taste.
- Smash the avocado flesh in a bowl with the lime juice. Stir in the coriander and season to taste.
- Heat a pan (preferably cast iron) on a medium heat. Fry the peppers in oil for 3-4 minutes, stirring occasionally, until beginning to soften.
- Heat another pan and fry the pineapple pieces in the oil for a few minutes each side until charred. Add the lime juice and chilli and cook for a further minute, turning. Remove and keep warm.
- Add the prawns to the peppers (reserving the marinade for now) and fry for 2 minutes each side. Turn the heat up and allow them to char on each side for a further minute. Add the marinade and allow it to bubble down, coating the prawns and peppers. Keep warm.
- Heat a griddle pan to high and toast the tortillas for a few minutes each side until well charred.
- Meanwhile, place the iceberg lettuce in a bowl, drizzle over half of the sour cream and toss to evenly coat.
- Serve all elements in sharing bowl style, for everyone to assemble themselves. To assemble, spread the avocado smash over a tortilla and pile some lettuce on. Arrange the prawns and peppers on top. Scatter some pineapple salsa over, dot with some remaining sour cream and squeeze over some extra lime.