Thursday, 15 May 2014

Lime Coriander Prawn Fajitas

    Summer is almost here and with this weekend in the Midlands projected to be 20 degrees (YAY!) we have been on the hunt for a recipe that will satisfy tummies, can be eaten indoors or out in the garden and doesn't heat up the kitchen too much.
Perfect Pans comes to the rescue as all of our pans are so versatile, you can cook an entire meal in just the one pan! Forget about heating up the kitchen by using the oven and let us introduce a fresh beautiful dinner idea the whole family will enjoy. Of course using your Perfect Pans means there is less clean up with only one pan and the non-stick surfaces are wipe away clean saving you time and cutting out the hassle of cooking even on a super hot day!

One of our family’s favourite dinners in the summer and really all year around is Lime Coriander Fajitas. With all the fresh vegetables and sweet tangy sauce it will fill you up while still being light on a hot day. 


500g Fresh or Frozen King Prawns (the bigger the better) or chicken
2-3 peppers, thinly sliced I use a combination of red, yellow and green
1 onion, thinly sliced (White is best, but you can use red if that's all you have)
Corn or flour tortillas

Additional Toppings: Grated cheese or feta, sliced avocado, iceberg lettuce, tomato

Cilantro Lime Marinade Ingredients

180 ml buttermilk 
1/2 grams packed fresh coriander leaves 
60 ml fresh lime juice
1 jalapeno, stem, seeds and membrane removed
1 Tbl. chili powder
1 clove garlic, minced
1 tsp. salt

Fresh Mexican Slaw Ingredients

3 Tbl. fresh lime juice
2 Tbl. rapeseed oil
1 tsp. honey
1/2 tsp. ground cumin
salt and pepper
1 jalapeno, seeded and minced
4 Tbl. fresh coriander chopped
10 oz  thinly sliced cabbage

 I also add (opt.):
1/4 clove fresh garlic, minced
1 Tbl. red wine vinegar
1/2 Tbl. Worcestershire
1/2 tsp. sugar


Place prawns in one resealable plastic bag and the bell peppers and onion in another resealable bag.  Prepare the marinade (recipe below) and add half to the prawns and the other half to the vegetables; seal bags and refrigerate for at least 1 hour or up to 24 hours.  Remove Prawn from bag, discarding marinade. Using a Crafond 28 cm Grill Pan place over medium-high heat until hot.  Add Prawns and cook for 5-8 minutes until done.  Set aside and keep warm.
Meanwhile, remove the vegetables from the bag, discarding marinade.  In the same Crafond grill add the vegetables and cook for 8-10 minutes or until tender.
Serve prawns in tortillas with vegetables, Fresh Mexican Slaw and desired toppings.  

Marinade Method

In a blender or food processor, combine all marinade ingredients and process until smooth. 
Makes about 450ml

Fresh Mexican Slaw Method

In a large bowl, whisk together all ingredients and pour over slaw.  Toss gently to coat.  Serve immediately

No comments:

Post a comment