PRAWN TACOS WITH MEXICAN YOGHURT SRUCE

• porsi: 4

Bahan-bahan

For the yoghurt sauce:

60g plain natural yoghurt

40g mayonnaise

1 jalapeöo

1 garlic clove, crushed

Juice of I lime

Handful of fresh coriander, chopped

1 tsp fajita seasoning

For the tacos:

Juice of ½ a lime

2 tsp olive oil

20g fajita seasoning

500g prawns, defrosted if frozen

8 small soft tortillas

To serve:

Crunchy lettuce, chopped

Fresh tomatoes, chopped

Red onion, chopped

Petunjuk

1 Combine all of the ingredients for the sauce in the bowl of a food processor until smooth and season well. Add a of water if needed to loosen the to a drizzling consistency. Transfer to a jug and place in the fridge until needed.

2 In a bowl, whisk together the lime juice, oil and fajita seasoning. Add the prawns and toss to coat.

3 Heat a large pan over a medium-high heat. Add the prawns and cook for 3-4 minutes until pink and cooked through.

4 Serve in warmed soft tortillas, drizzled with the sauce and topped with chopped lettuce, tomatoes and red onion.