Mexican Prawn Wraps with sour cream and avocado

January 03, 2019

Mexican Prawn Wraps with sour cream and avocado

Lizzie from the Pennywise Pantry has teamed up with us to write three spice laden recipes, guaranteed to give superb flavour, and maximum bang for your buck. Her passion is creating healthy, gourmet food, using humbler ingredients that don’t cost the earth. Making the most of cheaper cuts of meat, and limiting waste is Lizzie’s passion, and being creative with spices is a feature of many of her recipes.

Mexican Prawn Wraps with sour cream and avocado

Prawn and avocado is a classic combination, but these super quick wraps elevate the retro partnership to create something a little more special. The spicy prawns really complement the creamy avocado, and the sour cream cools provides balance for the heat of the Mexican spices. Just don’t forget a squeeze of lime to finish the dish off.


  • 4 flour or corn tortillas
  • 225g raw king prawns
  • 1 small clove garlic, crushed
  • ½ small onion, chopped finely
  • 1 small avocado, stoned and sliced
  • 1 large tomato, sliced thinly
  • 1 baby gem lettuce, leaves separated
  • 1 tablespoon Spice Kitchen Mexican Spice Blend
  • 4 tablespoons sour cream
  • 1 lime, halved
  • Handful of fresh coriander, chopped.


Heat a tablespoon of oil in a frying pan over a medium flame and gently sauté the onion, adding a pinch of salt. Once the onion is softened, add the garlic clove, Mexican Spice Blend and the prawns. Cook for 1-2 minutes on either side, ensuring the prawns are pink and firm. Add some lime juice to deglaze the pan, then take off the heat.

Dry fry the tortillas, then layer them with the lettuce, avocado, tomato and prawns.  Add an extra spritz of lime, a tablespoon of sour cream, and some fresh coriander.

Just before serving, scatter over the raisins, cashews and coriander.

For more recipes by Lizzie check out

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