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Mexican prawn and tortilla salad

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For a lighter alternative to Mexican cuisine try this simple prawn and tortilla salad.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ cooling time)
Mexican prawn and tortilla salad


  • 2 corn cobs, husks and silks removed
  • Olive oil, to brush
  • 2 flour tortillas
  • 2 tsp taco seasoning
  • 2 tbs lime juice
  • 2 tbs olive oil, extra
  • 1 baby cos lettuce, leaves separated
  • 1 red capsicum, seeded, thinly sliced
  • 1 avocado, stone removed, peeled, thinly sliced
  • 1kg cooked prawns, peeled leaving tails intact, deveined
  • 1 cup coriander leaves
  • Lime wedges (optional), to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a chargrill or frying pan over high heat. Lightly brush the corn with a little of the oil. Cook, turning occasionally, for 8 mins or until lightly charred and tender. Transfer to a plate and set aside to cool.
  2. Step 2

    Meanwhile, lightly brush the tortillas with a little oil. Cook for 1-2 mins each side or until lightly browned and crisp. Set aside to cool. Break into shards.
  3. Step 3

    Whisk the taco seasoning, lime juice and extra oil in a small bowl.
  4. Step 4

    Use a sharp knife to cut down the side of each corn cob to remove the kernels. Arrange the corn, lettuce, capsicum, avocado, tortilla shards and prawns on a serving platter. Top with coriander and drizzle with dressing. Serve with lime wedges, if desired.