NUTRITION

SERVINGS

INGREDIENTS

6 oz prawns

2 medium low carb tortillas

0.25 whole avocado

0.5 cup cucumber

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tbsp lime juice

0.25 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, toss the diced cucumber, halved cherry tomatoes, and diced avocado with half the lime juice and chopped cilantro to create a vibrant salsa.

• 2

  Pat the prawns dry with a paper towel and toss them in a bowl with smoked paprika, garlic powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Add the prawns to the skillet in a single layer and sear for 2-3 minutes per side until pink, opaque, and slightly charred.

• 5

  While prawns cook, lightly toast the low carb tortillas over an open flame or in a dry pan until warm and pliable.

• 6

  Divide the seared prawns between the tortillas, top generously with the cucumber-avocado salsa, and finish with a final squeeze of lime juice.