Enjoy the prawn tacos recipe with a glass of well chilled beer or wine. In this crispy version for tacos, prawns come with lots of vegetables in the shell. Definitely give it a try!
Do you like tacos? How about prawns? If you love these two things, then you’ve come to the right place. We offer you the ultimate recipe you can ever find.
These tacos are loaded with juicy shrimp, cheese, crispy cabbage, avocado, cilantro and a simple sauce. Serve them simply over toasted corn tortillas.
What makes these shrimp tacos so brilliant is the delicious sauce! You can also use this lovely sauce for tacos with fish, it’s just perfect for that.
The shrimp pockets are an easy and super delicious meal that comes together quickly in just 30 minutes. Your party will never be the same, I can promise you that!
Prawns: You use about 20-25 large prawns for this recipe, but the medium or even small prawns (but then up to 35 pieces) would work great. Just remember that smaller prawns cook faster.
Cheese: Cotija is a type of Mexican cheese that is traditional for Mexican tacos.
Red cabbage: The colour and taste are just perfect. You can also use kale or even a coleslaw mix. Just use whatever you feel like!
Toppings: Avocado, red onion and coriander are the toppings here.
The best tortillas for these tacos are corn tortillas, which are ideal for making shrimp tortilla wraps. You’ll love the taste and texture. They are naturally gluten-free, so highly recommended for people with food sensitivities. Flour tortillas also work if you have them to hand.
What sauce do we use?
The sauce is a simple garlic-lime sauce with just a touch of spice. If you like more spiciness, add more Sriracha sauce to taste.
Serve the prawn tortillas and enjoy with a glass of beer or wine.
Prawn Tacos Recipe
Ingredients
Servings: 8 Preparation:20 minutes Cooking time: 5 minutes Calories: 330 Fat: 21g
455 g prawns
1 clove garlic
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp cumin
1/4 tsp cayenne pepper
1 tbsp olive oil
TACO-TOPPINGS
8 corn tortillas
2 cups red cabbage
1 avocado
1/2 red onion
1 cup cotija cheese
1/4 bunch coriander
1 lime
TACO Sauce
1/3 cup sour cream
1/3 cup mayo
1, 1/2 tbsp lime juice
3/4 tsp garlic powder
3/4 tsp Sriracha sauce
Instructions
Defrost the prawns, pat dry with paper towels and place in a medium bowl. Add the spices and garlic and stir to combine everything well.
Heat a large non-stick frying pan. Add 1 tbsp olive oil and add all the prawns at the same time. Sauté for 1-2 minutes per side or until cooked through. Once cooked through (white inside with some pink and red accents on the outside), transfer to a serving platter and set aside to cool.
Toast 8 tortillas over an open gas stove flame over medium heat or on a skillet until lightly charred around the edges and golden brown in places (30 seconds per side).
Slice the cabbage thinly, dice the avocado, finely dice the red onion and roughly chop the coriander. Add these to the serving dish along with lime wedges. Build the tacos by placing toppings and prawns over each toasted tortilla.
In a small bowl, whisk together all the sauce ingredients and serve with assembled shrimp tacos.
What is the best way to cook prawns?
Boil the prawns in water for 4 minutes, fry them in a pan or wok or grill them on the barbecue, turning, for 2 to 3 minutes, until the prawns are opaque.
Are prawns good for you?
Prawns are an excellent source of high-quality protein and provide some of the most important vitamins and minerals for a healthy diet. They are surprisingly low in calories and contain extremely healthy cholesterol.
How can you tell if a prawn is cooked?
Keep an eye on the crevice at the back of the shrimp where the vein has been removed. Stay on the thickest part of the shrimp (the opposite end of the tail) and when the meat at the base of this crevice turns from translucent to opaque, the shrimp is done.
What to put with prawn tacos?
- Salsa: Fresh tomato salsa, mango salsa, or pineapple salsa can add a burst of flavor and freshness to your tacos.
- Guacamole: Smooth, creamy guacamole is a classic topping for tacos and pairs well with the flavors of the prawns.
- Cheese: Grated cheese, such as cheddar or Monterey Jack, can add a savory and creamy element to your tacos.
- Lettuce: Shredded lettuce or cabbage can add crunch and a burst of freshness to your tacos.
- Sour cream: A dollop of sour cream can add a tangy and creamy element to your tacos.
- Pickled onions: Quickly pickled red onions can add a tangy and slightly sweet flavor to your tacos.
- Cilantro: Fresh cilantro adds a bright and herbal flavor to your tacos.
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Ingredients
- 455 g prawns
- 1 clove garlic
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tbsp olive oil
- TACO-TOPPINGS
- 8 corn tortillas
- 2 cups red cabbage
- 1 avocado
- 1/2 red onion
- 1 cup cotija cheese
- 1/4 bunch coriander
- 1 lime
- TACO sauce
- 1/3 cup sour cream
- 1/3 cup mayo
- 1, 1/2 tbsp lime juice
- 3/4 tsp garlic powder
- 3/4 tsp Sriracha sauce
Instructions
- Defrost the prawns, pat dry with paper towels and place in a medium bowl. Add the spices and garlic and stir to combine everything well.
- Heat a large non-stick frying pan. Add 1 tbsp olive oil and add all the prawns at the same time. Sauté for 1-2 minutes per side or until cooked through. Once cooked through (white inside with some pink and red accents on the outside), transfer to a serving platter and set aside to cool.
- Toast 8 tortillas over an open gas stove flame over medium heat or on a skillet until lightly charred around the edges and golden brown in places (30 seconds per side).
- Slice the cabbage thinly, dice the avocado, finely dice the red onion and roughly chop the coriander. Add these to the serving dish along with lime wedges. Build the tacos by placing toppings and prawns over each toasted tortilla.
- In a small bowl, whisk together all the sauce ingredients and serve with assembled shrimp tacos.
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