Prawn Tacos (Shrimp) - with Chipotle Lime Marinade

Name: Prawn Tacos (Shrimp) - with Chipotle Lime Marinade
Prep time: 15 min
Cook time: 6 min
Yield: 4 - 5 people
Ingredients: 500g/1 lb medium prawns/shrimp; zest of 1 lime; 1/4 cup lime juice; 1 tbsp chipotle powder; 2 tbsp coriander/cilantro; 2 garlic cloves; 1/4 cup olive oil; 1/2 tsp each salt and pepper; 8 cups green cabbage; 1/2 onion; 3/4 cup PLAIN yogurt; 1/4 coriander/cilantro; 1/4 cup lime juice; 1/4 cup extra virgin olive oil; 1/2 tsp each salt and pepper; 3/4 cup sour cream; 2 - 3 tbsp Sriracha; 1 tbsp olive oil; 12 - 15 small tortillas; Lime wedges; coriander/cilantro

User Reviews

5.0

72 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Marinating + Slaw Wilting:
1 hr
Servings
4 - 5 people
Calories
622 kcal
Course
Main Course
Cuisine
Mexican

Prawn Tacos (Shrimp) - with Chipotle Lime Marinade

Kai Walton

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Recipe video above. Chipotle is the power ingredient here, adding a stack of flavour and a hit of heat to this zesty, earthy, Mexican marinade for prawns. Perfectly paired with a creamy-yet-zingy Slaw with the trademark juiciness and floppiness of traditional Coleslaw, but made lighter with no mayonnaise which is too heavy for prawns. The Pink Taco Sauce is my quick sauce of choice here, but there's enough juiciness in the Slaw and Tacos that you could forgo it - or just add a dash of your favourite hot sauce, or just a dollop of plain sour cream.LEMON alternative - use lemon when limes are not in season. Albeit not traditional Mexican, it works perfectly!SPICE LEVEL: Medium, chipotle is a bit spicy! You can dial it down.

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Ingredients

Servings

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

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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.

Notes

Chipotle powder - can still be irritatingly difficult to find in Australia! Not sold in all major supermarkets (yet) but you can find it in fruit & veg stores (eg Harris Farms), delis and gourmet/speciality stores (e.g. Thomas Dux). It does not cost much more than ordinary spices.
It can be ordered online from Firework Foods (Aus only).
If you can't track it down, sub with either of these:
Sriracha - Asian chilli sauce that's very common nowadays (sold alongside chilli sauces and in Asian section). Great "cheat" ingredient to quickly add flavour into things as it's made with more than just chilli. To reduce spiciness of sauce, sub with some (or all) ketchup instead.
Nutrition per serving (3 tacos per serving, 4 servings in total). It's higher than reality because it assumes all the Pink Sauce is consumed (probably won't be, but don't want to run out) and doesn't factor in all the yogurt that gets pooled in the bottom of the bowl. Nutrition has been adjusted to factor in that all the oil in the marinade doesn't end up in the finished dish.
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

Show Details

Calories 622cal (31%) Carbohydrates 63g (21%) Protein 12g (24%) Fat 37g (57%) Saturated Fat 10g (50%) Cholesterol 28mg (9%) Sodium 1745mg (73%) Potassium 666mg (19%) Fiber 7g (28%) Sugar 13g (26%) Vitamin A 1123IU (22%) Vitamin C 80mg (89%) Calcium 275mg (28%) Iron 5mg (28%)

Nutrition Facts

Serving: 4- 5 people

Amount Per Serving

Calories 622 kcal

% Daily Value*

Calories	622cal	31%
Carbohydrates	63g	21%
Protein	12g	24%
Fat	37g	57%
Saturated Fat	10g	50%
Cholesterol	28mg	9%
Sodium	1745mg	73%
Potassium	666mg	14%
Fiber	7g	28%
Sugar	13g	26%
Vitamin A	1123IU	22%
Vitamin C	80mg	89%
Calcium	275mg	28%
Iron	5mg	28%