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Prawn, lime & avocado burritos


  • 12 medium green prawns, peeled, deveined
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • Salt & freshly ground black pepper
  • 4 flour tortillas
  • 1 mignonette lettuce, leaves separated, washed, dried, shredded
  • 2 ripe avocados, halved, stones removed, peeled, thickly sliced
  • 1 red onion, halved, thinly sliced
  • 105g (1 3/4 cups) finely gratedvintage cheddar
  • 1 bunch coriander, leaves picked
  • 2 tablespoons drained sliced jalapeno chillies (omit if cooking for kids)
  • 2 tablespoons fresh lime juice
  • Lime wedges, to serve


  • Step 1 - Combine prawns, oil and garlic in a glass bowl. Season with salt and pepper.
  • Step 2 - Heat a non-stick frying pan over medium heat. Add prawns and cook for 3 minutes each side or until they curl and change colour. Transfer to a plate and cover with foil to keep warm.
  • Step 3 - Wipe pan with paper towel. Heat over medium-high heat. Cook 1 tortilla for 30 seconds each side or until golden. Transfer to a plate and cover with foil. Repeat with remaining tortillas.
  • Step 4 - Top tortillas with lettuce, avocado, onion, prawns, cheese, coriander and chillies. Drizzle with lime juice and roll up tightly to enclose, leaving 1 end open. Serve burritos with lime wedges.

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