spice up your summer

serves 4 makes 8 burritos

ingredients

• 500g large un-cooked prawns, peeled and de-veined
• Old El Paso® Spice Mix for Fajitas (35g)
• Juice and zest of 2 limes
• 2 tablespoons vegetable or olive oil
• Old El Paso® Salsa Tortillas (326g)
• 1 medium head lettuce
• 1 medium red onion, thinly sliced Optional
• 1 small carton sour cream
• 1 small bunch coriander, chopped Optional
• 8 skewers

preparation

Mix the Old El Paso® Spice Mix for Fajitas, juice and zest of 2 limes and the oil in a large bowl. Separate half the mixture and set aside in a second bowl.

Place prawns into the large bowl and coat well with mixture, then thread onto skewers and BBQ over a moderate heat for 2-3 minutes each side. Ensure prawns are thoroughly cooked through. Remove and toss cooked prawns with remaining lime and Spice Mix in the second bowl.

Warm the Salsa Tortillas by following the instructions on the pack, or on the BBQ for 20-30 seconds each side.

to serve

Place lettuce and prawns in the centre of the tortilla, top with a generous dollop of sour cream and add a scattering of red onion and chopped coriander. Roll the tortilla, tucking in one end, and enjoy!