Fresh Prawn Tacos & Slaw
April 9, 2024 by Kimberly
Discover the joy of Fresh Prawn Tacos & Slaw – a zesty, mouth-watering feast that’s perfect for any day. Easy, delicious, and absolutely unforgettable!
40 MINUTES
EASY
OMNIVORE
MEXICAN
147 PER TACO
FRESH
LUNCH
DINNER
SPRING
SUMMER
ABOUT THE RECIPE
Dive into the delightful world of Fresh Prawn Tacos & Slaw, your new go-to recipe for a quick, healthy, and utterly delicious meal. This dish combines the juicy, succulent flavors of fresh prawns with the crisp, refreshing taste of homemade slaw, all wrapped up in a soft taco shell. It’s the perfect balance of textures and tastes, sure to tantalize your taste buds!
How to serve:
Serve these tacos fresh off the skillet for the best experience. Pair them with a side of lime wedges & extra slaw. Don’t forget a cold, refreshing drink to wash down the flavors. These prawn tacos are not just food – they’re a vibrant, interactive dining experience that everyone can get excited about.
How to store:
Leftover prawn fillings and slaw can be stored separately in airtight containers in the fridge. They’ll keep well for up to two days, making for an easy, delicious lunch or dinner option whenever you’re short on time.
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INGREDIENTS
FOR 12 TACOS
SLAW
- 250g white cabbage (9 oz)
- 250g red cabbage (9 oz)
- 1 cup cilantro
- 1 red onion
- 200g low fat yogurt (7 oz)
- salt & pepper to taste
PRAWNS
- 550g black tiger prawns – 26/30 p. lb. frozen count (1.2 lb)
- 2 tbsp olive oil for marinade
- 2 tbsp olive oil for frying
- 3 garlic cloves
- 1 tsp cumin
- 1 tsp smoked paprik
- 1/2 tsp oregano
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp chili flakes
TOPPINGS & TACOS
- 12 corn tortillas
- 2 limes
- 3 tbsp yogurt
- 2 spring onions
- cilantro
ACTIVE: 10 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- two medium-sized bowls
- small pan
- large pan
- If you’re using frozen shrimp, let them thaw in a strainer with a drip tray in the fridge a day before you need them. Then wash them thoroughly and pat them dry before further use.
- Rinse fresh shrimp with cold water and pat dry.
- Cut the green part of the spring onions into fine strips lengthwise.
- Quarter the limes.
ACTIVE: 25 min
PASSIVE: –
COOKING
1. Slice the red cabbage, white cabbage, and red onion into thin strips and put them in a medium-sized bowl. Pluck the coriander leaves from the stems, roughly chop them, and add to the bowl with the cabbage. Add yogurt, salt, and pepper as well, and stir everything well. Set aside.
2. Next, peel and finely chop or press the garlic cloves and mix them with olive oil, chili, cumin, salt, garlic powder, onion powder, smoked paprika, and oregano to create a paste. Coat the shrimp in the paste, ensuring they’re evenly covered. Let marinate for 15 minutes.
3. Meanwhile, in a small pan, lightly toast the corn tortillas on both sides without adding fat, so they’re warm but still bendable. Alternatively, you can warm them in the oven for a few minutes.
4. Heat 1-2 tablespoons of olive oil in a large pan and fry the shrimp on each side for about 1-2 minutes until they’re no longer transparent and have curled up.
5. Spread the tortillas on plates, top with the slaw, distribute 4 shrimps on each, and garnish with yogurt, coriander, spring onion, and lime juice.
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