PRAWN & LETTUCE TACOS
Low-carb recipe! If you’re trying to cut back on starchy carbs, lettuce leaves offer up a fresh-tasting alternative to tortillas.
Ready in 25 minutes
Makes 4 servings
450g prawns, peeled
1/3 cup light coconut milk
3 tablespoons unsalted peanut butter
1 tablespoon soy sauce or tamari
2 teaspoons grated or finely minced ginger
1 teaspoon lime zest
juice of ½ lime
1 teaspoon chilli sauce, such as Sriracha
8 large lettuce leaves, such as Butterhead
1 cup shredded carrot
1 red capsicum, thinly sliced
1 mango, skinned and cubed
1/3 cup coriander
In medium-size saucepan, bring 4 cups water to a boil. Add prawns and immediately remove saucepan from heat. Cover and poach prawns until pink, about three minutes. Remove prawns from saucepan with a slotted spoon.
Whisk together coconut milk, peanut butter, soy sauce or tamari, ginger, lime zest, lime juice and chilli sauce.
Top lettuce leaves with prawns, carrots, capsicum, mango, peanut sauce and coriander.
Nutrition per serving: calories 259, fat 9g, sodium 329mg, carbs 17g, fibre 3g, sugar 11g, protein 27g