Prawn Mango Avocado Salsa Burrito

The weather is getting hot. Everyone crave for something refreshing for breakfast, so I made these prawns and avocado salsa burritos. If you like spicy food, add some red chilly in the salsa. That would taste even better! Hope you would like this summery recipe.


Serves : 6 burritos

Preparation time : 25 minutes

Cooking time : 15 minutes


  • 6 corn and wheat soft tortillas
  • romaine lettuce (3 leaves cut into big pieces)
  • half of a mango (dice)
  • ½ cup of canned black beans (drain)
  • 2 tbsp extra virgin olive oil


  • 20 prawns (peeled and deveined)
  • 1/4 tsp of ground cumin
  • 1/4 tsp of paprika
  • 1/4 tsp of salt
  • 1/4 tsp of ground black pepper
  • 1/4 tsp of fresh lime juice
  • 2 cloves of garlic (slice)
  • 1 tbsp of extra virgin olive oil


  • 1 medium tomato
  • half of a medium ripe avocado
  • about 2 tbsp of chopped red onion
  • about 2 tbsp of chopped coriander
  • 1 small clove of garlic (minced)
  • fresh lime juice (half of a lime)
  • 1 tsp of extra virgin olive oil
  • pinch of ground black pepper
  • pinch of rock salt

Sour Cream Sauce

  • 4 heap tsp of light sour cream
  • ¼ tsp of lime juice
  • 1 tbsp of chopped coriander
  • pinch of rock salt
  • pinch of ground black pepper


First of all, peel and devein the prawns. Dry them with some kitchen paper and put them in a big bowl. Then marinate the prawns with ground cumin, paprika, salt, ground black pepper, lime juice, olive oil and sliced garlic.

Mix all the ingredients well and cover the prawns with cling film and put them in the fridge for 15 minutes. You could prepare the prawns the night before and keep them in the fridge to save some time in the morning.

Then, you could start to prepare the salsa. Chop some red onion. We only need about 2 table spoons of chopped onion.

Next, you may chop a medium size tomato. Get rid of the seeds.

Chop some coriander. We need about 2 table spoons for the salsa and 1 table spoon for the sour cream sauce.

Open a medium size ripe avocado. Remove the stone and cut it into small cubs.

Put the avocado, tomato, red onion and coriander in a bowl, then add 1 clove of minced garlic, lime juice, olive oil, salt and black pepper.

Mix well and set aside. You could also prepare the salsa the night before and put it in the fridge.

Then prepare the sour cream sauce. Put 4 heap tea spoons of light sour cream in a bowl. Add 1/4 tea spoon of lime juice, 1 table spoon of chopped coriander, a pinch of salt and ground black pepper, then mix well and set aside. You could do this the night before too.

Wash and dry the romaine lettuce. Cut them into big chunks.

Cut open the mango lengthways about 2mm from the centre to avoid the stone. Score half of the mango with a knife. Then scoop the mango cubs out with a table spoon and put them into a bowl.

Heat up a pan and add 2 table spoons of extra virgin olive oil. Put the marinated prawns inside. Fry the prawns in medium heat until they are pink. Do not over cook them. Put the prawns into a bowl.

Do not wash the pan. Pour the drained black beans inside the pan and heat them through. The sauce left in the pan would lightly season the beans.

Heat up a clean pan. Put a piece of tortilla inside. Use medium heat to warm up the tortilla. Once the tortilla is soften and start to puff up. Pick it up and place it in a plate.

Now, we can assemble the burrito. Put 2 or 3 pieces of lettuce at the bottom. Then add salsa, prawns, black beans, mango and a spoon of sour cream sauce.

Wrap up the stuffings and fold the two ends inside. Roll the burrito forward while keep folding the two ends in. At least fold 4 times on each ends to wrap the stuffings securely.

Then put the burritos inside a hot pan to seal. It takes about 2 minutes.

The ingredients are enough to make 6 delicious burritos. Enjoy!

Cooking Tips

  • If you cook for adults, do add some red chilly or chilly flakes. Taste great!
  • Fry the black beans in the same pan after frying the prawns to give the beans a little bit of flavour.
  • Roll the tortilla forward slowly when you fold the two ends. You need to fold at least 4 times on each end to make sure it is securely wrapped. Then seal the burritos in a hot pan. It takes 2 to 3 minutes.

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