Summer nachos with prawns

An unsual seafood dish with jalapeños – great as a summer sharer

  • Prep:5 mins
    No cook
  • Easy

Nutrition per serving

  • kcal 722
  • fat 38g
  • saturates 9g
  • carbs 66g
  • sugars 7g
  • fibre 7g
  • protein 33g
  • salt 4.32g


  • 200g bag of spicy or cool tortillas chips
  • small bunch of coriander, roughly chopped
  • 1 lime, cut into wedges
  • 142ml pot of soured cream or reduced-fat crème frâiche
  • 2-3 tomatoes, cut into chunks
  • 3 spring onions, sliced
  • 200g bag of cooked prawns, defrosted and drained
  • sliced jalapeño peppers from a jar (optional)


Make it veggie
Peel, stone and slice a ripe avocado and use instead of the prawns. Toss it in a little lime juice to stop it discolouring.


  1. Spread the tortilla chips over a large plate. Stir most of the coriander through the soured cream or crème fraîche, squeeze in the juice of one lime quarter and season to taste. Spoon over the tortilla chips, then scatter over the rest of the ingredients and remaining coriander. Serve at once.

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