When Cinco de Mayo falls on taco Tuesday, we can’t help but create something festive and delicious.
Registered Dietitian, Health Coach and social media strategist, Bari, has shared her favourite prawn tortilla recipe with us.
It’s a fantastic balance of heat from the spices and acid from the pickled onions and lime. As Bari is originally from America, celebrating Cinco de Mayo with homemade tacos has always been a tradition and one we are very happy to participate in this year.
These homemade tortillas are made with ground flaxseed, so they are the perfect low carb option! The tortilla recipe makes 8 small tortillas, you can halve the recipe or keep the 4 left over for lunch the next day.
Recipe: Prawn tortillas
Prep and cooking time: 45 mins
- 170g ground flaxseed
- 1 tsp garlic powder
- ½ tsp ground coriander
- ½ tsp salt
- 235ml water
- 1 small red onion, thinly sliced
- 50ml apple cider vinegar
- 2 limes, juiced and zested
- 160g prawns
- 1 garlic clove, minced
- 1 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ¼ tsp ground cumin or cumin seeds
- ½ avocado, thinly sliced
- 1 red pepper, thinly sliced
- 1 romaine lettuce head, finely sliced
- 1 small handful coriander, diced
- Mix the ground flax, garlic powder, coriander and salt in a small bowl.
- In a medium-sized non-stick saucepan, boil the water. When the water is boiled, turn it off the heat and add the flax mixture and continue to stir until dough ball forms. (roughly 2-3 mins).
- To make the pickled red onion, add the red onion slices to a small bowl, 1 lime juiced, and cider vinegar. Cover with a wrap or cling film and place in the fridge.
- Keep the dough in the pan and allow it to cool (roughly 10mins, you want all the moisture soaked up too). Cut 2 pieces of parchment paper and lay one on top of a hard flat surface.
- For each tortilla, spoon out a small tennis ball size spoon and place it on the parchment paper. Cover with the other piece of parchment paper and roll the dough out thinly.
- Take the top layer of parchment off. Using a knife cut a circle shape (roughly the size of small tortilla wraps). Place the excess dough back into the saucepan and mix into the bigger dough ball.
- Cook 1 wrap at a time on medium/high heat. It should be easy to flip (if the sides are scrunching leave it to cook and dry out a bit longer before flipping). Roughly 3-5min per tortilla. Place the cooked tortillas on a plate separated by a paper towel or parchment paper so they don’t stick to each other while cooling. Continue until the dough is finished. If the parchment paper gets too moist, replace it as the tortilla can stick and be harder to get onto the pan.
- Heat 1 tbsp olive oil in a medium non-stick frying pan. Add the prawns, paprika, cumin, ½ lime juiced and ½ zested and cook for 5mins, or until the prawns are pink. Set aside.
- Fill the tortillas with cooked (slightly cooled) prawns avocado slices, red pepper, romaine lettuce, pickled red onion and coriander. Serve with the final the other half of the lime