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Saffy’s Prawn Fajitas

February 2, 2013

Prawn Fajitas 

My partner and I love eating Mexican food together.  We usually bet in burritos I think I owed him 10 from Feb – Dec 2012.  Although my debt has been cleared I am sure I will soon owe, burritos and chickens galore.  Such is the lovely relationship we have.  I made these fajitas as we spent the night watching comedy.  I used really cheap ingredients but seasoned all the food up to the max, never have cheap ass baked beans tasted so sexy.  It was also the first time I had prawns in a fajita.  It was quite delicious.

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(Serves 4)

Ingredients:

8 Wholemeal tortilla wraps, guacamole, sour cream and chive dip, mature cheddar cheese (grated).

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Prawn Filling:

250g prawns, 1 red onion (chopped finely), 1 tbsp sunflower oil, 1 yellow pepper (desseded and sliced), 100g mushrooms (chopped), 100g spinach (washed and chopped), 3 tsps parsley.

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Beans:

1 can baked beans, 2 tsps garlic powder, 1 tsp cayenne pepper, 1 tsp chilli powder, 1 tsp chipotle paste, 1 tsp oregano, 1 tsp hot pepper sauce.

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Salsa:

1 beef tomato (chopped) , 1 tbsp tomato ketchup, 2 tsps chilli powder, 2 tsps hot sauce.

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Method:

1. For the prawn filling first drain the prawns and wash so they are not too salty.
2. Fry the onion on a medium heat in the sunflower oil.
3. After 3 minutes add the prawns and yellow pepper.
4. After 6 minutes add the mushrooms and spinach to the stir fry.
5. After 2 minutes add the parsley and season to taste.
6. When everything has been cooked through set aside.
7. For the beans mix all of the ingredients in a saucepan and again season to taste.
8. Mix all of the ingredients in a bowl, this is the only side served cold apart from the guacamole dip and cheese.
9. While keeping the prawns and beans hot heat the tortilla wraps in the oven for a maximum of 2 minutes.
10. Serve all of the ingredients together and create your fajitas.

Saffy’s Top Tips:

1. Save the leftovers for a unique pasta sauce.
2. Change up the vegetables.
3. Add some lime to your salsa.

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From → Main Meals

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