- Gluten-free
- Dairy-free
- High-protein
Ingredients
Serves: 2
- ½ large mango, cubed
- ½ red onion, diced
- 1 red pepper, diced
- 1 fresh green chilli, diced
- 100g cherry tomatoes, halved
- 1 wholemeal tortilla
- ½ tsp onion powder
- ½ tsp chilli powder
- ½ tsp chilli flakes
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 200g prawns, raw
- ½ tsp smoked paprika powder
- 1 lime, juiced
- 1 head little gem lettuce or mixed leaves
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Method
Step 1
Preheat the oven to 150°C/140°C fan.
Step 2
Mix the mango, red onion, pepper, green chilli, and cherry tomatoes in a bowl to make the salsa. Season with salt and pepper.
Step 3
Cut the tortilla into 8 triangles and coat with 1 tbsp oil, chilli powder, chilli flakes, and onion powder. Place on a baking tray and bake for 10mins.
Step 4
In the meantime, add the remaining oil to a large, non-stick frying pan on medium-high heat. Add the garlic and cook until fragrant.
Step 5
Add the prawns, lime juice, and smoked paprika, and cook until prawns are no longer pink.
Step 6
Prepare your salad leaves.
Step 7
Remove the tortillas from the oven, plate, and enjoy.
