Recipe: Chilli Lime Prawn Burrito with Coriander Slaw

Chilli lime prawn burrito with coriander slaw

This burrito recipe is fast, low-fuss and delicious. 

Recipe: Cartel Food Company

Makes: 4


12 tiger prawns, peeled and deveined
4 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon red chilli, finely chopped and seeds removed
½ cabbage, finely sliced
1 bunch coriander, chopped (reserve some leaves for garnish)
1 red onion, finely chopped
4 tablespoons mayonnaise or sour cream
4 flour 12” tortillas
2 ripe avocados, sliced
Huffman’s hot sauce and lime wedges, to serve


Combine prawns, 2 tablespoons of the lime juice, the oil and the chilli in a glass bowl. Set aside for 20 minutes to marinate.

To make the slaw, mix cabbage, coriander, red onion, mayonnaise or sour cream and remaining lime juice in a bowl. Season to taste with sea salt. Set aside.

Heat a non-stick fry pan over medium-high heat. Add prawns and cook for 3 minutes each side or until they curl and change colour. Transfer to a plate. Cover with foil to keep warm.

Top tortillas with prawns, slaw and slices of avocado. Drizzle with a little hot sauce. Roll up tightly to enclose, leaving one end open. Serve burritos with lime wedges.

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NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.
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