Prawn fajitas with peppers and wholemeal tortillas

Ingredients

For 1 serving

• Shrimp160 g
• Whole wheat tortillas2
• Bell peppers150 g
• Red onion60 g
• Nonfat Greek yogurt40 g
• Paprika1 teaspoon
• Cuminto taste
• Lime juiceto taste
• Extra virgin olive oil10 g
• Saltto taste

Contains: gluten, lactose, shellfish,

In season: June – September

Method

1. Wash the peppers, remove the seeds and ribs and cut them into strips about 1 cm wide; peel the red onion and slice it into strips. Peel the prawns and remove the dark vein.
2. Heat the oil in a wide frying pan over high heat and stir-fry the peppers and onion for 6 minutes, until soft and charred at the edges.
3. Add the prawns, paprika, a pinch of cumin and salt and cook for 3 minutes, stirring, until the prawns are pink and firm.
4. Turn off the heat and finish with a squeeze of lime juice.
5. Warm the wholemeal tortillas in a dry pan over medium heat for 30 seconds per side, until soft; fill them with the prawns and vegetables and a spoonful of Greek yoghurt and roll them up.