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PO BOX 5192
Pinewood, VIC 3149, Australia

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October 30, 2017
Vegetable packed and super flavourful – the perfect light yet hearty dish.

The perfect DIY dish when you’re not in the mood for being civil and using a knife and fork. This is a great, colourful meal for get togethers, Saturday nights in or a summer special when you want something that’s healthy but still feels indulgent.

You can sub the prawns for white fish if you’d prefer, or firm tofu if you’re looking for a vegan option. We’ve included a list of crunchy, fresh vegetables for you to choose from but feel free to add or remove whatever takes your fancy.


  • Nutritional Breakdown: per portion (whole recipe)


  • Calories: 279. 75 (1119)
  • Carbs: 28.75 (115)
  • Fat: 9.75 (39)
  • Protein: 21.25 (85)
  • Sodium: 844.75 (3379)
  • Sugar: 8 (32)
  • Serves 4


  • 600g peeled green prawns, tails removed
  • 4 tbsps Thai marinade
  • ½ tbsp extra virgin olive oil
  • 1 large cucumber, sliced into batons
  • 1 red capsicum thinly sliced
  • ½ lettuce head or cabbage shredded
  • 1 punnet cherry tomatoes, sliced in half
  • ½ cup finely sliced spring onions
  • 8 corn tacos*
  • Thai guacamole to serve (or sliced avocado with lime)


  • 1. Combine peeled prawns and the Thai marinade in a bowl and mix, cover and place in the fridge to marinade for 15 minutes minimum.
  • 2. Prepare your taco fillings while waiting for the prawns to marinade and heat tacos according to packet instructions.
  • 3. Heat a frypan with olive oil over a medium heat and cook prawns in batches for approx. 1 to ½ minutes each side or until pink.
  • 4. Fill tacos with the prawns, cucumber, capsicum, lettuce/cabbage and tomatoes or whichever vegetables tickle your fancy.
  • 5. Top with our Thai guacamole and dig in.


*For a gluten-free option, here’s a quick and easy gluten-free flat bread recipe.

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