You can whip up these recipes on a weeknight for less than £2 per head, but we haven’t scrimped on flavour or quality of ingredients – all use higher-welfare meat and fish and fresh seasonal vegetables. It’s a win-win

RECIPES AND FOOD STYLING SOPHIE AUSTEN-SMITH PHOTOGRAPHS CLARE WINFIELD STYLING WEI TANG

MIDWEEK MEALS

Eat well for life.

Prawn tacos

£1.98 PER SERVING

WEEK NIGHT PROMISE

Your guarantee for every recipe in this feature: NO MORE THAN…

• 10 ingredients (not including oil, salt, pepper)

• 30 minutes hands-on time

• 650 calories per portion (but most recipes have fewer)

• 10g sat fat per portion

PLUS…

• No unnecessary added sugar

Prawn tacos

SERVES 4. HANDS-ON TIME 30 MIN

MAKE AHEAD

Complete step 1 up to 4 hours in advance. Set aside until ready to finish the dish.

NEXT TIME

Replace the prawns with shredded cooked chicken or pulled pork, or halloumi pieces.

• ½ red cabbage, finely shredded

• Juice 3 limes

• 100g radishes, sliced

• Large handful fresh coriander, leaves roughly chopped

• 1 ripe avocado

• 200g sustainable frozen raw prawns, defrosted

• 2 tsp fajita spice mix (Schwartz, Bart or Old El Paso)

• 1 tbsp vegetable oil

• 8 small soft white tortilla wraps

• 8 tbsp soured cream

1 Toss the cabbage in a bowl with a large pinch of sea salt and the juice of 2 of the limes. Set aside for 10 minutes to slightly pickle. Mix in the sliced radishes and most of the coriander.