Prawn and mushroom tacos with lime sauce
A change of dinner plans: warm tortillas, paprika prawns, browned mushrooms and crunchy cabbage bring different textures together in a few bites.
Cuisine: Mexican-inspired · Course: Main course
Ingredients
Servings: 2
- 4 tortillas integrali piccole, circa 120 g totali
- 340 g gamberi crudi già sgusciati e puliti
- 200 g funghi champignon
- 180 g cavolo cappuccio bianco
- 100 g skyr bianco naturale o yogurt greco denso
- 1 lime
- 10 g olio extravergine di oliva
- 1 cucchiaino raso di paprika dolce
- Sale e pepe quanto basta
Method
- Se usi gamberi surgelati, falli scongelare completamente in frigorifero prima di iniziare. Tamponali con carta da cucina. Affetta sottilmente il cavolo e condiscilo con qualche goccia di lime e un pizzico di sale.
- Pulisci i funghi eliminando la terra e la base dei gambi. Affettali e falli rosolare in padella con metà olio per 7–8 minuti, finché perdono l’acqua e prendono colore. Salali alla fine e mettili da parte.
- Mescola lo skyr con un cucchiaio di succo di lime e poca scorza grattugiata. Se serve, aggiungi un cucchiaino d’acqua per ottenere una salsa che si distribuisce facilmente.
- Condisci i gamberi con paprika e olio rimasto. Cuocili nella padella calda per circa 3–5 minuti complessivi, girandoli: il tempo dipende dalla grandezza. Devono risultare opachi e ben cotti anche al centro.
- Scalda le tortillas secondo le indicazioni della confezione. Farciscile con cavolo, funghi e gamberi. Completa con poca salsa e servi subito, con il lime rimasto a spicchi.
Allergens: crostacei, glutine, latte
Warm tortillas, paprika prawns, browned mushrooms and crunchy cabbage bring different textures together in a few bites. Lime sauce keeps everything fresh. Bring the ingredients to the table separately and let everyone fill their own tacos.
Times and servings
Serves 2. Preparation 15 minutes · Cooking 15 minutes · Total about 30 minutes. Times vary with ingredient size, cookware and equipment.
Ingredients for 2
• 4 small wholemeal tortillas, about 120 g in total
• 340 g raw prawns, already peeled and cleaned
• 200 g button mushrooms
• 180 g white cabbage
• 100 g plain skyr or thick Greek yogurt
• 1 lime
• 10 g extra-virgin olive oil
• 1 level teaspoon sweet paprika
• Salt and pepper as needed
How to make prawn and mushroom tacos with lime sauce
1. If using frozen prawns, thaw completely in the fridge before starting. Pat dry with kitchen paper. Finely slice the cabbage and season with a few drops of lime juice and a pinch of salt.
2. Clean the mushrooms, removing soil and the ends of the stalks. Slice and brown in a pan with half the oil for 7–8 minutes, until they release their water and take on colour. Salt at the end and set aside.
3. Mix the skyr with a tablespoon of lime juice and a little grated zest. If needed, add a teaspoon of water to make a sauce that spreads easily.
4. Season the prawns with paprika and the remaining oil. Cook in the hot pan for about 3–5 minutes in total, turning them; the time depends on their size. They must be opaque and cooked through.
5. Warm the tortillas according to the packet instructions. Fill with cabbage, mushrooms and prawns. Add a little sauce and serve immediately, with the remaining lime cut into wedges.
CHIARA!’s tip
Do not overcrowd the mushroom pan: if they overlap too much, brown them in two batches. Assemble the tacos just before eating so the tortillas do not become soggy.
Estimated nutrition per serving
About 415 kcal · Protein 39 g · Carbohydrate 38.6 g · Fat 10 g.
Calculated with 120 g wholemeal tortillas in total (Old El Paso label), peeled prawns, plain Arla skyr and about 190 g trimmed mushrooms from 200 g whole. Estimated values per serving. All listed oil is included. Spices, herbs, optional garnishes and unmeasured citrus juice are excluded. Values vary with brands, substitutions and actual quantities.
