Fajitas de Camaron al Limon (Lime Prawn Fajitas)
Smoky, quick-seared king prawns with sweet peppers and plenty of lime, tucked into warm tortillas with creamy guacamole.
Made with Classic guacamole and Corn tortillas from masa harina and Fajita seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the prawns completely dry with kitchen paper. Toss them in a bowl with the fajita seasoning mix (see the base recipe), 1 tbsp of the oil and the juice of half a lime. Leave for 10 minutes.
10 min - 2
Heat the remaining oil in a large frying pan over a high heat. Cook the peppers and onion for 6 minutes, stirring, until soft with charred edges. Tip onto a plate.
6 min - 3
Return the pan to a high heat. Cook the prawns in a single layer for 1 to 2 minutes on each side, until pink all over and curled. Take care not to overcook them or they turn rubbery.
3 min - 4
Return the vegetables to the pan, squeeze over the rest of the lime juice and toss for 30 seconds.
- 5
Warm your corn tortillas (see the base recipe) in a dry pan for 30 seconds on each side.
- 6
Fill the tortillas with the prawns and vegetables, then top with your classic guacamole (see the base recipe) and chilli. Eat straight away.
Tips
- Dry prawns sear; wet prawns steam. Pat them well and keep the pan very hot.
- Prawns are cooked when they turn pink and form a loose C shape. A tight O shape means overcooked.
- Buy raw prawns for the best texture. If using frozen, defrost overnight in the fridge and dry well.
- Serve straight from the pan. Cooked prawns do not reheat well.
Storing and freezing
Best eaten straight away. Keep any leftovers in the fridge for no more than 1 day, cooled within 1 hour, and only reheat once until steaming hot. Do not freeze cooked prawns.
Questions
Can I use cooked prawns?
Yes, but add them at the very end and only warm them through for 1 minute, otherwise they turn tough. You will get less browned flavour than with raw prawns.
How do I stop the prawns going rubbery?
Cook them for only 3 to 4 minutes in total over a high heat and take them off as soon as they are pink and curled. They keep cooking from residual heat.
Is this recipe free from dairy and gluten?
Yes, with pure masa harina tortillas and the plain spice mix it is gluten free, dairy free, egg free and nut free. Shellfish is a major allergen, so it is not suitable for anyone with a shellfish allergy.
More made with classic guacamole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.