• Home
• Recipes
• Fish and seafood
• Tajin shrimp fajita salad

Tajin shrimp fajita salad

• Gurdeep Loyal

Save recipe

Serves 4 - 6

Easy

Prep: 20 mins

Cook: 25 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Tajín is a spicy Mexican seasoning made from lime, chilli and salt. It's showcased in this fresh, vibrant salad. Great with a cold beer

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Avocado ceviche

A star rating of 0 out of 5.0 ratings

Barbacoa lamb carnitas

A star rating of 0 out of 5.0 ratings

Chicken enchiladas

A star rating of 4.8 out of 5.5 ratings

Try our Tajin shrimp fajita salad, then check out our crab tostadas, beef burritos and more Mexican recipes.

Tajín is an iconic Mexican seasoning that includes such ingredients as dried lime, ancho and pasilla chilli, sea salt, smoked paprika and oregano. It has a tangy, earthy, zesty flavour with a mild chilli heat that’s perfect to use as a marinade or over barbecued vegetables. It’s often sprinkled over sweet ripe fruits such as pineapple, mango and watermelon, and goes well with grilled seafood. Tajín is loved by chefs at restaurants including Casa Pastor in London and Bonita Taqueria Y Rotisserie in San Francisco.

Classic Tajín is available to buy from souschef.co.uk or alternatively Waitrose also have their own blend.

Ingredients

Nutrition

• 3½ tsp Tajín

• 2 garlic cloves

  crushed

• 2 tbsp olive oil

• 330g large raw prawns

• 150ml soured cream

• 1 tbsp lime juice

  plus 1 tsp of zest

• 25g coriander leaves

• 3 wheat tortilla wraps

• 2 red onions

  cut into strips

• 1 red pepper

  deseeded and cut into strips

• 1 yellow pepper

  deseeded and cut into strips

• 2 Little Gem lettuces

  leaves separated

• 100g tinned sweetcorn

  drained

• 1 large avocado

  sliced

Nutrition: per serving (6)

• kcal294
• fat16.81161g
• saturates5.6g
• carbs21.1g
• sugars8.7g
• fibre6.3g
• protein11.4g
• salt2.1g

Ad

Method

• step 1

  Put 2½ tsp of Tajín, the garlic and 1 tbsp of oil in a bowl with a good pinch of salt, and mix, then add the prawns, coating all over with the marinade. Leave to marinate.

• step 2

  To make the dressing, whizz together the soured cream, lime juice, lime zest, coriander, a pinch of salt and a pinch of sugar in a blender.

• step 3

  Heat the oven to 220C/200C fan/gas 7. Cut the tortillas into 2cm strips, then toss with 1 tsp of oil and 1 tsp of Tajín until coated. Scatter over a baking sheet and bake for 6-7 mins or until they just start to crisp up but not burn. Remove from the oven.

• step 4

  Next, fry the red onions in a large frying pan with 1 tsp of oil for 5-6 mins or until they brown, then add the peppers and cook for another 5-6 mins until soft. Leave to cool slightly. Make a bed of lettuce on a large serving plate or metal tray, then spoon the peppers and onions over the lettuce. In the same frying pan, add 1 tsp of oil and fry the marinated prawns for 4 mins or until cooked through. Spoon the cooked prawns over the lettuce and peppers, scatter over the sweetcorn, avocado and crispy baked tortilla strips. Drizzle over the coriander-lime dressing. Sprinkle over a little more Tajín to finish.

Discover more delicious salad recipes.

Authors

Gurdeep Loyal

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue