2 Corn Cobs, husks and silks removed

1kg Raw Prawns, peeled leaving tail intact, deveined

30g packet Taco Spice Mix

2 tablespoons Olive Oil

1 tablespoon Lemon Juice

1 ripe Avocado, peeled, stone removed, coarsely chopped

400g can Red Kidney Beans, drained and rinsed

200g punnet Grape Tomatoes, halved

1/2 Red Onion, thinly sliced

1 Oak Leaf Lettuce, coarsely torn

50g Original Tortilla Chips

  1. Preheat a chargrill on high heat. Lightly brush the corn with a little oil. Cook on the grill, turning, for 8 minutes or until corn is tender. Set aside to cool slightly. Use a sharpe knife to cut the kernels from the cobs.
  2. Meanwhile, combine the prawns with half the taco seasoning and 2 teaspoons of the oil in a large bowl. Cook on the grill for 2 minutes each side or until the prawns curl and change colour. Transfer to a plate.
  3. Whisk the lemon juice, remaining taco seasoning and remining oil in a jug until well combined.
  4. Combine the prawns, corn, avocado, kidney beans, tomato, onion and lettuce in a large bowl. Drizzle with the dressing and toss to combine. Divide salad among serving plates. Toss with the corn chips and serve.

Per Serve: 35g Protein : 24g Fat (5g Saturated) : 40g Carb : 10g Dietary Fibre : 531 Cals : (2220kj)

Tried and Tested: