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
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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.
I just know I am going to love these! Can’t wait to make them for my husband and I, we love Tacos but have only recently started experimenting with new recipes.
So delicious and easy!! I wouldn’t change a thing.
THANK YOU!
What a fantastic flavour and texture combination. I didn’t guess that it was going to be as awesome as it was. I don’t even really like cole slaw usually! Whole family loved it thank you Nagi
Want to try these as a midweek meal. However don’t want to use the oil in the marinade. Do you think this would still work?
These sound delicious…. except I don’t eat seafood 🤣 but I always love reading seafood recipes and think yum. Often I split the recipe and do seafood for my husband (who loves seafood so I feel guilty depriving him 😬) and a chicken version for myself. This could be one of your yummy recipes where I could try that. Any tweaks you can think of for my half? Thanks Nagi for all your work 👍 Sara
Beautifully judged, Nagi, these are outstanding. My Mum said she could eat them “every day of the week.”
I used one of those pointy sweetheart cabbages, so delicious, and used sour cream instead of yogurt in the salad. I didn’t bother mixing cream with chilly sauce as I don’t see the point when there is already cream in the salad.
This is going straight into my rotation for a long time, so I wanted to say thank you. Yum!
Made only the shrimp tonight. Great marinade!!!
Another awesome very tasty meal from my wife “Nagi”🤣
My go to lady, my make My life easier lass!
Thank you Nagi my 6 year old even devoured them
Hugs to Dozer xx
That sounds like a winner Kylie!! I’m so happy you enjoyed them – Love, your recipe wife 😉 N x
So delicious. Ate on Boston lettuce leaves and it was a completely guilt free pig out fest.
Perfect Sarah!! I love this idea! N x
Hi Nagi just wanted to inform you of a typo, or rather a missing letter. Under the How to Make Prawn Taco section your wrote super “seedy” 🤣
😂 Thanks Annie – will change this!! N x
As per usual, another outstanding recipe. You are a goddess among women Nagi!
You. Have. To. Make. This. The prawn marinade is remarkable! Wow. Game changer. You’re a god damn legend.
Finally got to make these, they were amazing from the slaw to the prawns. I used the smoky paprika recipe, they were so flavourful. My husband said these are the only tacos he wants from now on! Thanks Nagi
Another fantastic recipe. I used smoked paprika, so good. Thanks Nagi 🥰
OMG!!! Spicy deliciousness. Due to Covid, needed to use bottled lime juice, no limes ☹️.
Can’t wait to zest them up even more. TY for new twist on tacos!
How do you char your tortillas so perfectly?
A hot cast iron pan or grill will do it Jo! N x
We served these tacos to guests over the weekend. They were a huge hit, (along with your recipe for restaurant-style salsa). Thanks for yet another winning recipe!!!!
My whole family loved this recipe Nagi. (Actually we love every recipe I’ve ever tried of yours).
I made two batches of marinade – one for prawns for the adults and one for fish for the kids. So delicious! I think it’s going to be a regular weekend dinner!
I bought fresh prawns and it was definitely worth the effort of peeling them.
(I was able to easily buy Chipotle powder at my local Asian grocer).
I’m attempting to make fish tacos tomorrow and found the Casa Iberia deli on Johnston st Fitzroy Has Mexican chipotle Powder and awesome chorizo
Perfect Louise! N x
Thank you again Nagi, your recipes are the best! We all loved these tacos, they were sensational, bursting with flavour! Too tasty to serve 5 people – only made it to 3.5 people (sigh).
Hi Trish, I’m so glad you loved the tacos! Not to worry about the servings – just make a double batch next time 😉 N x