Description
These vibrant Prawn Tacos feature succulent shrimp marinated in a smoky chipotle lime dressing, paired with a crunchy cabbage slaw and a creamy, spicy pink taco sauce. Ready in just 21 minutes, this recipe combines fresh flavors and quick cooking for an easy, delicious meal.
Ingredients
Chipotle Lime Marinade
- 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
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)
Additional
- 1 tbsp olive oil
- 12 - 15 small tortillas (corn or flour), warmed or charred per packet instructions
- Lime wedges (highly recommended)
- Coriander/cilantro, roughly chopped for garnish
Instructions
- Prepare Marinade: In a bowl, mix lime zest, lime juice, chipotle powder, chopped coriander, minced garlic, olive oil, salt, and pepper to create the marinade. Toss the prawns thoroughly in this mixture to coat evenly.
- Marinate Prawns: Let the prawns sit in the marinade for 20 minutes, allowing flavors to infuse but not longer to maintain the shrimp's texture. Even 5 minutes is sufficient for good flavor absorption.
- Warm Serving Bowl: Before cooking the prawns, warm a serving bowl using a microwave for 1 minute or by placing in hot water and drying completely. This helps keep cooked prawns warm.
- Cook First Batch of Prawns: Heat 1 tablespoon olive oil in a large skillet over high heat. Add half the marinated prawns and cook for 60 seconds on each side until just cooked through. Alternatively, grill on a BBQ over high heat using a double skewer to ease turning.
- Transfer and Cover: Transfer cooked prawns to the pre-warmed bowl and loosely cover with foil to retain heat. Cook the remaining prawns following the same method.
- Make Taco Slaw: In a large bowl, combine shredded cabbage, finely chopped onion, plain yogurt, chopped coriander, lime juice, extra virgin olive oil, salt, and pepper. Toss thoroughly, preferably with hands, until well mixed. Let the slaw sit for at least 1 hour to soften and develop flavor; it can keep refrigerated for up to 3 days.
- Prepare Pink Taco Sauce: Mix sour cream with sriracha; adjust spice level to taste. Blend well until the sauce becomes creamy and slightly loose.
- Warm Tortillas: Heat tortillas by warming or charring as per package instructions or preferred method just before serving.
- Assemble Tacos: Fill each warmed tortilla with cooked prawns, a generous spoonful of taco slaw, and a drizzle of pink taco sauce. Garnish with roughly chopped coriander and serve with lime wedges on the side for an extra citrus kick.
Notes
- Adjust chipotle powder according to desired spice level; 2 tsp for mild, 1 tbsp for medium.
- Sriracha quantity in the pink taco sauce can be modified to control heat intensity.
- Marinating prawns longer than 20 minutes can compromise their texture due to acidity.
- The taco slaw improves in flavor and texture if allowed to sit for at least an hour before serving.
- Use fresh lime wedges for serving to brighten the overall dish.
- To ease turning when grilling prawns, a double skewer or grilling basket is recommended.
