Prawn Fajitas with tomato, bean and green chili salad

Prawn Fajitas with tomato, bean and green chili salad

Need

500g peeled green prawns
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried red chilli flakes
4 roma tomatoes, finely chopped
400g can red kidney beans, rinsed, drained
4 spring onions (shallots), thinly sliced
1 long fresh green chilli, finely chopped
1/4 cup chopped fresh coriander
1 1/2 tablespoons lime juice
2 teaspoons olive oil
130g (1/2 cup) low-fat natural yoghurt
8 tortillas, warmed
Rocket leaves, to serve

How
Combine the prawns, cumin, paprika and chilli flakes in a bowl.

Combine the tomato, beans, spring onion, chilli, coriander and 1 tablespoon of the lime juice in a bowl.
Season with pepper.

Heat the oil in a large non-stick frying pan over high heat.
Cook the prawns, stirring occasionally, for 2-3 minutes or until the prawns change colour.
Drizzle with the remaining lime juice.

Serve the prawn mixture and salad with yoghurt, tortillas and rocket.