Crispy Prawn Tacos
User Reviews
5
Crispy Prawn Tacos
Description
The Crispy Prawn Tacos recipe features king prawns coated in a seasoned flour and panko breadcrumb mix, coated with egg, then baked until crisp. The filling includes a fresh diced tomato salsa with shallots, cilantro, jalapeño, garlic, and lime juice, providing acidity and heat. A separate cilantro-garlic Greek yogurt sauce adds creaminess and cooling contrast. Mini flour tortillas hold shredded iceberg lettuce, the bright salsa, crispy prawns, and the yogurt sauce to create a vibrant handheld taco.
Baking the prawns gives them a crunchy exterior while keeping the interior juicy. The finely diced salsa and sauce bring fresh, tangy, and spicy notes that balance the richness of the prawns and the mild tortilla. The crunch of lettuce adds fresh texture with every bite. The use of cayenne in the flour mix and jalapeños in the salsa contribute gentle heat.
These tacos are suitable for serving as a light meal or appetizer. They can be customized by swapping prawns for chicken or tofu and made gluten free by using gluten-free panko and tortillas. Warming the tortillas before assembling helps make them pliable. Adding extra spice like sriracha is an option for those who want more heat.
Prepare the salsa and sauce in advance, then bake the prawns when ready to serve to keep them crispy. Be sure to coat each prawn fully for optimal crunch. Assemble tacos just before serving to maintain textures.
Ingredients
- 6 flour tortilla mini
- 150 g king prawns
- 1 egg
- 50 g panko breadcrumbs
- 0.5 tablespoon cayenne pepper
- 3 tablespoon plain flour
- 4 tomato diced
- 2 shallot diced
- 8 g cilantro finely chopped, fresh
- 8 g cilantro finely chopped, fresh
- 1 lime juice only, for the salsa
- 1 lime juice only, for the sauce
- 1 jalapeños finely diced (or 2 heaped tablespoon of pickled jalapeños)
- 1 pinch sea salt for the salsa
- 1 pinch black pepper for the salsa
- 1 pinch sea salt for the sauce
- 1 pinch black pepper for the sauce
- iceberg lettuce shredded
- 6 tablespoon Greek yogurt 0% fat free
- 1 garlic crushed; for the salsa, clove
- 3 garlic crushed; for the sauce, clove
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- In a bowl, mix together 4 Tomatoes, 2 Shallots, half the 8 g Fresh coriander (cilantro), juice of 1 Limes, 1 Garlic clove, 1 Jalapeños and 1 pinch Sea salt and ground black pepper and set aside. This is the salsa.
- In another bowl, mix together 6 tablespoon 0% Fat Free Greek yogurt, juice of 1 Limes, 8 g Fresh coriander (cilantro), 3 Garlic clove and 1 pinch Sea salt and ground black pepper and set aside. This is the coriander sauce.
- Put 3 tablespoon Plain flour and 0.5 tablespoon Cayenne pepper on one plate and mix. Put 50 g Panko breadcrumbs on another plate. Whisk 1 Egg in a bowl.
- One by one, dip 150 g King prawns in flour, then in the egg and then into the panko breadcrumbs making sure they are coated.
- Put the prawns on a lined and oiled baking tray and bake for 10 minutes until crispy.
- Start making your tacos by adding some shredded Iceberg lettuce to a 6 Mini flour tortillas, add some salsa, crispy prawns and then top with some creamy coriander sauce.
Notes
- Use gluten-free panko and tortillas to make this recipe gluten free.
- Chicken or tofu can replace prawns, but adjust cooking time accordingly.
- Add sriracha to the tacos for more heat if desired.
- Warm tortillas in a dry pan about 30 seconds per side before serving for softness.
- Prepare salsa and sauce ahead; bake prawns just before serving to keep them crispy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 3tacos | |
| Calories | 484kcal | 24% |
| Carbohydrates | 70g | 23% |
| Protein | 37g | 74% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 84mg | 4% |
| Potassium | 710mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3950IU | 79% |
| Vitamin C | 66mg | 73% |
| Calcium | 120mg | 12% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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