This is how I do Prawn Tacos (Shrimp) – marinated in a zingy chipotle lime marinade, seared, then stuffed into soft tortillas with a zesty creamy Taco Slaw, drizzled with my go-to Pink Taco Sauce. Time to up your taco game!
Prawn Tacos
I want to open with a grand statement like “I’m yet to meet a taco that I don’t love”, but then I remember that time we bravely tried offal street tacos in Mexico City (intestines, to be exact) and how it was clear that the part we got were……errr…let’s say from the lower part of the intestines, with a distinct, unpalatable flavour that will never be forgotten…
So I decided to scrap that and just say – PRAWNS! TACOS! MEXICAN FOOD! You cannot go wrong!
(It’s probably not the wisest thing to be talking about intestine tacos when I’m trying to convince you that these prawn tacos are a must try. I do have a tendency to write what pops into my head. I apologise if it’s off-putting! 😂)
Marinade for Prawns / Shrimp for tacos
Here’s the marinade I use for the prawns:
Chipotle Powder
The power ingredient in this marinade is chipotle which is ground dried jalapeños. It’s smokey and a bit spicy, and can be irritatingly hard to find in Australia (it’s a standard spice in the US and Canada).
It’s sold at Harris Farms (NSW/QLD), speciality stores, online (Amazon – Australia, UK, and for Aussies, my go-to online Mexican place is Firework Foods). But don’t fret if you can’t find it – I have a couple of substitution alternatives in the recipe!
Here are other recipes that use Chipotle powder:
Meanwhile, this is what we’re using it for – a taco marinade that’s a little bit spicy, a little bit earthy, a little bit lime-citrusy, and just all round GOOD!
This is one of my summer taco-bar essentials. Partly because who doesn’t love prawns? And partly because it takes 2 minutes flat to cook!
How to make prawn tacos
Super seedy with a mere 20 minute marinade – even 5 minutes is enough because prawns are actually very delicate and they can’t stand up to long marinading times. In fact, if you leave it in the marinade, the citrus will end up breaking down the flesh too much – essentially a ceviche gone wrong!
PRO TIP: We’re using medium / smallish prawns here, suitable size for tacos. Which means they cook SUPER fast. 60 seconds on each side, max – no more, otherwise they will overcook!
What to serve with prawn tacos
You can feel free to stuff these tacos with anything (else) you choose. But today, I’m offering up:
Taco Slaw – a terrific tangy-yet-creamy yogurt based slaw which I call my Taco Slaw. It works really well here because it’s floppy and juicy like traditional Coleslaw so it melds together nicely with the soft tortilla and the juicy plump prawns. The tangy fresh flavour is a perfect match with seafood, and I highly recommend it with Fish Tacos too. BONUS: You will consume a lot of veg in one serving because an enormous mound of cabbage wilts down by almost 50%;
Pink Taco Sauce – my favourite quick ‘n easy spicy-yet-creamy sauce I call my Pink Taco Sauce. I use it for all tacos but it’s especially good with fish tacos and prawns/shrimp. It’s made with just Sriracha and sour cream which is all you need because Sriracha is a flavour bomb sauce which bundles together garlic, vinegar, seasonings and chilli all in one; and
Avocado Sauce – this one requires a bit more effort, calling for blitzing. I wouldn’t pull it out for mid-week (unless there’s corresponding munchies involved so it serves a duel purpose), but I do for company!
But then again, the prawns themselves really are the hero here so you could go as simple as shredded iceberg lettuce and some tomato slices aka Old School Beef Tacos style, and it’s still going to be a winner! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Prawn Tacos (Shrimp) – with Chipotle Lime Marinade
Ingredients
Prawn/shrimp taco marinade:
- 500g/1 lb medium prawns/shrimp , peeled (frozen thawed, or 1 kg / 2lb 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, Note 1)
- 2 tbsp coriander/cilantro , finely chopped (sub chives)
- 2 garlic cloves , minced
- 1/4 cup olive oil
- 1/2 tsp each salt and pepper
Taco Slaw:
- 8 cups green cabbage , finely shredded (about 1/4 head)
- 1/2 onion , very finely chopped (brown, yellow, white)
- 3/4 cup plain yogurt (like Greek), unsweetened
- 1/4 coriander/cilantro , finely chopped (sub chives)
- 1/4 cup lime juice (or lemon)
- 1/4 cup extra virgin olive oil
- 1/2 tsp each salt and pepper
PINK TACO SAUCE:
- 3/4 cup sour cream (or yogurt)
- 2 – 3 tbsp sriracha , adjust to taste (Note 2)
TO COOK & SERVE
- 1 tbsp olive oil
- 12 – 15 small tortillas (corn or flour), warmed or charred per packet
- Lime wedges (highly recommended)
- Coriander/cilantro , roughly chopped
Instructions
- Mix Marinade ingredients in a bowl, then toss the prawns in the marinade.
- Set aside for just 20 minutes – no longer. Even 5 minutes is enough.
- Warm a serving bowl using any method (microwave 1 minute, hot water then dry).
- Heat 1 tablespoon oil in a large skillet over high heat. Add half the prawns and cook each side for 60 seconds (or on a BBQ on high heat, suggest double skewer for easy rotation).
- Transfer to warmed bowl, loosely cover with foil. Cook the remaining prawns.
- Serve with Slaw, Pink Taco Sauce, warmed tortillas and lime wedges.
TACO SLAW:
- Place all ingredients in a very large bowl then toss well (I use my hands!).
- Set aside for at least 1 hour until the cabbage becomes wilted and floppy. Keeps for 3 days!
PINK TACO SAUCE:
- Mix ingredients and adjust Sriracha to your taste. Mix well – sour cream becomes looser the more you mix it.
Recipe Notes:
- 1/2 tbsp each SMOKED paprika, cumin and 1/2 tsp cayenne pepper; OR
- 1 tablespoon Chipotle in Adobo sauce (sold at Woolies, Coles, excellent Mexican power ingredient)
Nutrition Information:
Life of Dozer
He pretty much snoozed through all the banging and drilling as the tradies bashed their way around the house. Hence his name – Dozer.
It wasn’t until the nail gun started that he finally woke up, yawning and wondering what all the kerfuffle was about.
Quick question about the coriander… in the taco slaw, the recipe just says 1/4 coriander… is that 1/4 cup? … 1/4 bunch (how big is a bunch)? I’m going to guess 1/4 cup and hope for the best!
I was scratching around my fridge and freezer looking for something quick for dinner before the weekly shop tomorrow. Had all the ingredients for this and boom! Flavour bomb yet again!
I made exactly per recipe and also made blue corn tortillas to serve. Delicious. Won’t make prawn tacos any other way now. Thanks Nagi! X
This was simple and delicious. I noticed my shrimp starting to “cure” in the lime marinade after about 10 minutes, so I cut it short. I grilled my shrimp, that was great. Husband loved it
Eek, my shrimp turned into ceviche at 20 mins. Next time I’ll add the lime juice during the last 5 mins of marinading time.
This made me so happy. There was precooked shrimp in my freezer (not my fave) so I used the marinade and made Nagi’s Pico de Gallo and the pink sauce. Absolutely delicious!
Just made this recipe and it was amazing. Would like to make it again for a family gathering but my 2 daughters are vegan. Can you suggest an alternative for them?
I think sweet potatoes would be good in this, that marinade would pair well with them.
Woolies now sell chipotle 🥳
Just wondering if it’s the Woolworths chipotle seasoning? I can’t see anything else when I search it? Thank you
Woo hoo!! Good to know Mary Love! N x
Fabulous dish!
This recipe was outrageously delicious. It is definitely going into rotation as is. Oh, and I may have drenched it in pink sauce. So good.
Hi there, I’m making your pork and prawn tacos and just wanted to ask would you recommend using the taco slaw and red sauce for the pork tacos or something else?
One of my favourites … can’t count how many times I’ve made this,
Only comment is that the recipe makes A LOT of slaw. I half the slaw recipe.
Nagi, I am in Shrimp Heaven. Thank you so much for all your awesome recipes.
Amazing – thank you so much for all your brilliant recipes 🙂
I’d like to make this for a weekend away and was wondering if I could prep the slaw, marinade and taco sauce in advance (to serve 36ish hrs later)
Thanks Nagi – you’re the BEST! x
I’m want to try this but skewer the prawns and cook on bbq. Do you think it will work ok?
Can you use a chipotle paste? If so how much would you use?
Thanks
Hi Kristian, I’d use about 1/2 tbls here – N x
I have been wanting to make shrimp tacos at home but couldn’t find the right recipe UNTIL NOW! All the flavors came together perfectly. I used a premix green/red cabbage mix with carrots, used Greek yogurt, and I also thinly sliced yellow onion on my mandolin. For the marinade I used two heaping tsps of chipotle Adobe sauce. For the pink sauce I did Greek yogurt, two tbsps of sriracha and a squeeze of ketchup. Will make again and again!
Our family’s favorite recipe now – my kids who don’t care too much for shrimp / prawn love this recipe. I did replace Chipotle with chili powder mix and they still taste good. Thank you!
Cold winters night here in Minnesota, decided to pretend it was sunny and warm! These were perfect! Thank you so much for such a flavorful recipe!
Hi, I enjoyed this recipe. I’m wondering if I should drain the marinade when I cook the prawns or add it in? Thanks.