Prawn Tacos with Chipotle Lime Marinade Recipe
Introduction
Prawn tacos with a chipotle lime marinade offer a delightful balance of smoky, tangy, and spicy flavors. This recipe is quick, fresh, and perfect for a casual meal packed with vibrant textures and colors.
Ingredients
- 500g (1 lb) medium prawns/shrimp, peeled (frozen thawed, or 1 kg / 2 lb unpeeled whole)
- Zest of 1 lime (or lemon)
- 1/4 cup lime juice (or lemon)
- 1 tbsp chipotle powder (medium spicy, reduce to 2 tsp for mild)
- 2 tbsp coriander/cilantro, finely chopped (substitute chives)
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 cups green cabbage, finely shredded (about 1/4 head)
- 1/2 onion, very finely chopped (brown, yellow, or white)
- 3/4 cup plain yogurt (like Greek), unsweetened
- 1/4 cup coriander/cilantro, finely chopped (substitute chives)
- 1/4 cup lime juice (or lemon)
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup sour cream (or yogurt)
- 2–3 tbsp sriracha (adjust to taste)
- 1 tbsp olive oil (for cooking prawns)
- 12–15 small tortillas (corn or flour), warmed or charred
- Lime wedges (highly recommended)
- Coriander/cilantro, roughly chopped (for garnish)
Instructions
- Step 1: In a bowl, mix the lime zest, lime juice, chipotle powder, chopped coriander, minced garlic, olive oil, salt, and pepper to create the marinade. Toss the prawns in this marinade until they are well coated.
- Step 2: Let the prawns marinate for only 20 minutes—no longer. Even 5 minutes will infuse good flavor.
- Step 3: Meanwhile, prepare a serving bowl by warming it using a microwave for 1 minute or rinsing it with hot water and drying.
- Step 4: Heat 1 tablespoon of olive oil in a large skillet over high heat. Add half of the prawns and cook for 60 seconds on each side until just cooked through. Alternatively, cook on a BBQ over high heat using a double skewer for easy rotation.
- Step 5: Transfer cooked prawns to the warmed bowl and loosely cover with foil to keep warm. Repeat cooking with the remaining prawns.
- Step 6: To make the taco slaw, combine shredded cabbage, finely chopped onion, yogurt, chopped coriander, lime juice, extra virgin olive oil, salt, and pepper in a very large bowl. Toss thoroughly using your hands.
- Step 7: Let the slaw sit for at least 1 hour until the cabbage softens and becomes floppy. It can be stored for up to 3 days.
- Step 8: Prepare the pink taco sauce by mixing sour cream, sriracha, and a bit of salt and pepper. Adjust sriracha to your preferred spice level. Stir well until smooth.
- Step 9: Warm tortillas according to package instructions or char them lightly on a grill or stovetop.
- Step 10: Assemble the tacos by layering warm tortillas with slaw, cooked prawns, a drizzle of pink taco sauce, a sprinkle of chopped coriander, and a squeeze of fresh lime juice.
Tips & Variations
- For milder tacos, reduce chipotle powder to 2 teaspoons.
- Substitute chopped chives for coriander if preferred or unavailable.
- Use Greek yogurt for a thicker slaw and sauce, or substitute sour cream with extra yogurt for a lighter option.
- Char tortillas on a dry skillet for added smoky flavor and texture.
Storage
Store any leftover slaw and pink taco sauce separately in airtight containers in the refrigerator for up to 3 days. Cooked prawns are best eaten fresh but can be refrigerated for a day and gently reheated in a skillet over low heat. Warm tortillas can be wrapped in foil and stored briefly but are best served fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen prawns for this recipe?
Yes, frozen prawns can be used, but make sure they are fully thawed and patted dry before marinating to ensure even cooking and flavor absorption.
What if I don’t have chipotle powder?
You can substitute chipotle powder with smoked paprika and a pinch of cayenne pepper to simulate a similar smoky and spicy flavor.
Print
Prawn Tacos with Chipotle Lime Marinade Recipe
- Total Time: 23 minutes
- Yield: 12–15 tacos 1x
- Diet: Halal
Description
This delicious Prawn Tacos recipe features succulent shrimp marinated in a zesty chipotle lime sauce, paired with a crisp cabbage slaw and a creamy, spicy pink taco sauce. Perfectly cooked in a skillet or on the grill, these flavorful tacos are complemented by warm tortillas and fresh lime wedges for a vibrant and satisfying meal.
Ingredients
Scale
Marinade and Prawns
- 500g/1 lb medium prawns/shrimp, peeled (frozen thawed, or 1 kg / 2 lb unpeeled whole)
- Zest of 1 lime (or lemon)
- 1/4 cup lime juice (or lemon)
- 1 tbsp chipotle powder (medium spicy, can reduce to 2 tsp for mild)
- 2 tbsp coriander/cilantro, finely chopped (substitute chives)
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil (for cooking prawns)
Taco Slaw
- 8 cups green cabbage, finely shredded (about 1/4 head)
- 1/2 onion, very finely chopped (brown, yellow, or white)
- 3/4 cup plain yogurt (like Greek), unsweetened
- 1/4 cup coriander/cilantro, finely chopped (substitute chives)
- 1/4 cup lime juice (or lemon)
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
Pink Taco Sauce
- 3/4 cup sour cream (or yogurt)
- 2 – 3 tbsp sriracha, adjust to taste
To Serve
- 12 – 15 small tortillas (corn or flour), warmed or charred per packet instructions
- Lime wedges, for garnish
- Coriander/cilantro, roughly chopped, for garnish
Instructions
- Prepare the Marinade: In a bowl, mix the lime zest, lime juice, chipotle powder, chopped coriander, minced garlic, olive oil, salt, and pepper. Toss the prawns in this marinade until fully coated.
- Marinate the Prawns: Let the prawns sit in the marinade for 20 minutes maximum, as even 5 minutes imparts good flavor without breaking down the shrimp texture.
- Warm Serving Bowl: Warm a serving bowl by microwaving it for one minute or placing it in hot water, then dry it to keep the cooked prawns warm.
- Cook Prawns in Skillet: Heat 1 tablespoon of olive oil in a large skillet over high heat. Add half of the prawns, cooking each side for 60 seconds until just cooked through. Alternatively, grill on a BBQ over high heat, preferably on double skewers for easy turning.
- Keep Cooked Prawns Warm: Transfer cooked prawns to the warmed bowl and loosely cover with foil to retain heat while cooking the second batch.
- Cook Remaining Prawns: Repeat the cooking process with the remaining prawns until all are done.
- Make Taco Slaw: In a very large bowl, combine shredded cabbage, finely chopped onion, yogurt, chopped coriander, lime juice, olive oil, salt, and pepper. Toss well, preferably with your hands.
- Let Slaw Rest: Allow the slaw to sit for at least one hour, which helps the cabbage to soften and become floppy. The slaw can be stored for up to three days.
- Prepare Pink Taco Sauce: Mix sour cream with sriracha sauce, adjusting the amount of sriracha to your preferred spice level. Stir well; note that the sauce becomes looser the more it is mixed.
- Warm Tortillas: Heat tortillas according to package instructions, by warming or charring them slightly to enhance flavor and pliability.
- Assemble Tacos: Place cooked prawns on the tortillas, top with cabbage slaw and a spoonful of pink taco sauce. Garnish with fresh coriander and lime wedges for added zest.
Notes
- Adjust chipotle powder quantity to control the spiciness of the marinade.
- Sriracha in the pink taco sauce can be modified to preferred heat levels.
- Do not marinate prawns for longer than 20 minutes to prevent texture breakdown.
- Warming the serving bowl keeps the cooked prawns hot while cooking the rest.
- The cabbage slaw keeps well for up to three days, making this a great make-ahead component.
- Using double skewers on the BBQ ensures easier and even cooking of the prawns.
- Make sure to warm or char tortillas for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: prawn tacos, shrimp tacos, chipotle lime marinade, taco slaw, pink taco sauce, easy seafood tacos, grilled shrimp tacos
