Here’s a healthy spin on a traditional Mexican favourite. Served with nourishing avocado salsa to complement toasty coconut crusted prawns, it’s a definite crowd pleaser!

Serves 6, low in saturated fats and sugar. It is also suitable for pescatarians.


450g green prawns, peeled (roughly 24 prawns)

1 cup shredded coconut

Zest from ½ lime

1 egg

½ cup coconut flour (or flour of choice)

2 tbsp olive oil

12 Mini wholegrain tortillas

Salt and pepper to taste


½ red onion finely chopped

3 ripe tomatoes, chopped

1 lime, juiced

2 avocados, cored, chopped

1 cup coriander, chopped


1. Gather two mixing bowls and two plates. In a bowl, mix the shredded coconut, salt, and pepper and lime zest. In another bowl, crack the egg and whisk well. Spread coconut flour onto a plate.

2. Coat the prawns first in flour, then egg, and last in the coconut mix.

3. Once crumbed, place the prawns on a plate and refrigerate for 10-20 minutes.

4. Prepare the salsa: In a medium bowl combine the onion, tomatoes, avocado, coriander and lime and mix well. Set aside.

5. Heat a fry pan over high heat. When hot, drizzle with 1-2 tbsp of oil. Allow oil to heat, but not smoke, then reduce to medium-high heat. Add 3-4 prawns at a time and shallow fry. Cook the prawns until browned on each side.

6. Serve with warm tortilla, salsa and squeeze of fresh lemon.


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