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
