Prawn Tacos (Shrimp)
Delicious and fresh prawn tacos featuring prawns marinated in a zesty chipotle lime sauce, perfect for any occasion.
Ingredients
For the Marinade
- 500 g 500g/1 lb medium prawns/shrimp (peeled, frozen thawed, or 1 kg / 2 lb unpeeled whole) Use peeled or unpeeled prawns as preferred.
- 1 tbsp 1 tbsp chipotle powder (MEDIUM spicy, can reduce to 2 tsp for MILD) Adjust spice level according to preference.
- 1 each Zest of 1 lime (or lemon)
- 1/4 cup 1/4 cup lime juice (or lemon) Fresh lime or lemon juice recommended.
- 2 tbsp 2 tbsp coriander/cilantro (finely chopped; can substitute chives) For a different flavor, chives can be used.
- 2 cloves 2 garlic cloves (minced)
- 1/4 cup 1/4 cup olive oil Can use any preferred cooking oil.
- 1/2 tsp 1/2 tsp salt
- 1/2 tsp 1/2 tsp pepper
For the Taco Slaw
- 8 cups 8 cups green cabbage (finely shredded; about 1/4 head)
- 1/2 each 1/2 onion (very finely chopped; brown, yellow, or white)
- 3/4 cup 3/4 cup plain yogurt (like Greek, unsweetened) Can substitute with sour cream.
- 1/4 cup 1/4 cup lime juice (or lemon)
- 1/4 cup 1/4 cup extra virgin olive oil
- 1/2 tsp 1/2 tsp salt
- 1/2 tsp 1/2 tsp pepper
For Serving
- 3/4 cup 3/4 cup sour cream (or yogurt)
- 2 - 3 tbsp 2 - 3 tbsp sriracha (adjust to taste) Spice level is adjustable.
- 1 tbsp 1 tbsp olive oil
- 12 - 15 each 12 - 15 small tortillas (corn or flour, warmed or charred)
- each Lime wedges (highly recommended)
- each Coriander/cilantro (roughly chopped)
Instructions
Marinating the Prawns
- Combine the marinade ingredients in a bowl, tossing in the prawns to coat well.
- Set aside the prawns for just 20 minutes; even 5 minutes is enough for marinating.
Cooking the Prawns
- Heat 1 tablespoon of oil in a large skillet over high heat.
- Add half of the prawns and cook each side for about 60 seconds. If using a BBQ, consider double skewering for easier cooking.
- Move the cooked prawns to the warmed bowl and cover loosely with foil.
- Cook the remaining prawns.
Preparing the Slaw
- Place all slaw ingredients in a large bowl and toss well.
- Let it sit for at least 1 hour until the cabbage becomes wilted and floppy. It can keep for 3 days in the fridge.
Making the Pink Taco Sauce
- Mix sauce ingredients together, adjusting sriracha to your taste.
Serving
- Once your prawns and toppings are ready, grab your warmed tortillas.
- Fill each tortilla with a generous amount of cooked prawns, an ample serving of slaw, and finish with pink taco sauce.
- Top with lime wedges and chopped cilantro for extra flavor.
Notes
For extra flavor, let the prawns marinate longer (up to 1 hour). Use fresh ingredients for the best taste. Experiment with different toppings like avocado or jalapeños for a spicy kick. If you have leftovers, store the cooked prawns, slaw, and sauce separately in airtight containers in the fridge. They should be consumed within 2-3 days for the best taste. You can also substitute shrimp with fish or chicken if desired. Adjust the cooking time accordingly based on the protein chosen.