Prawn Fajita Burrito Recipe

Marinate prawns

Rinse and pat prawns dry with paper towels. In a bowl combine 2 tbs olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, 1 tsp salt and 1/2 tsp black pepper. Add prawns and toss to coat. Marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Cook prawns

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add a small drizzle of oil if pan is dry. Add marinated prawns in a single layer, leaving space between them. Cook 1.5–2 minutes per side until opaque and pink with slight char. Do not overcook. Transfer prawns to a plate and tent with foil to keep warm.

Slice and prep

While prawns marinate, core and slice bell peppers into 1/2-inch strips and thinly slice the onion.

Sauté vegetables

Use the same skillet (wipe briefly if there is burnt residue) and heat 1.5 tbs olive oil over medium-high heat. Add onions and peppers, sprinkle with 1 tsp fajita seasoning (or 1 tsp cumin + 1 tsp paprika), 1/2 tsp salt and 1/4 tsp black pepper. Cook, stirring occasionally, 6–8 minutes until vegetables are softened and slightly charred at the edges. Remove from pan and keep warm. If desired, return prawns to the pan for 30 seconds with vegetables to combine flavors.

Cook rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan, combine rinsed rice, 2 cups water, 1 tsp olive oil and 1/4 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 5 minutes, then fluff with a fork.

Warm refried beans

Warm 1 cup refried beans in a small saucepan over low heat, stirring. Add 2 tbs water or oil to loosen to a spreadable consistency. Keep warm until assembly.

Prepare and portion the salsa, shredded lettuce, sour cream, shredded cheese, chopped cilantro and lime wedges into small bowls for serving. Slice avocado or mash to make guacamole if using. Keep tortillas ready for warming.

Warm tortillas

Heat a clean skillet over medium heat. Lightly brush each tortilla with a little butter or oil and warm 20–30 seconds per side until pliable and slightly toasted. Keep tortillas wrapped in a clean towel to stay warm.

Assemble burritos

Lay a warm tortilla flat. Spread about 1/4 cup warm refried beans down the center (adjust to taste). Add 1/4 of the cooked rice (about 1/4 cup), a generous scoop of sautéed veggies (about 1/3 cup), and about 4–6 cooked prawns (roughly 110–115 g). Top with 1 tbs salsa, a sprinkle of cheese, a dollop of sour cream, shredded lettuce, chopped cilantro and slices of avocado or 1 tbs guacamole. Squeeze a lime wedge over filling if desired. Fold the sides in, then roll tightly from the bottom to form a burrito.

Optional finish

If you prefer a crisped burrito, place the assembled burrito seam-side down in a hot skillet and press gently for 1–2 minutes per side until golden and sealed.

Serve immediately with extra salsa, lime wedges and pickled jalapeños on the side.