Prawn Tacos (Shrimp) - with Chipotle Lime Marinade
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 mins
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Marinating + Slaw Wilting:
1 hr
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Servings
4 - 5 people
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Calories
622 kcal
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Course
Main Course
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Cuisine
Mexican
Prawn Tacos (Shrimp) - with Chipotle Lime Marinade
Description
The recipe uses peeled or whole medium prawns coated with a marinade made from lime zest and juice, chipotle powder, finely chopped coriander, minced garlic, olive oil, salt, and black pepper. Marinating briefly (about 20 minutes) allows the flavors to penetrate without over-tenderizing the prawns. The prawns are quickly cooked on a hot skillet or grill for a minute per side, retaining juiciness and char marks.
The accompanying taco slaw blends finely shredded green cabbage, finely diced onions, plain yogurt, lime juice, olive oil, salt, and black pepper. After resting at least an hour, the cabbage softens and combines with the tangy dressing. The pink taco sauce mixes sour cream and sriracha, adjustable for spice preference, adding creaminess and heat.
Assembled in small tortillas warmed or charred, the prawns, slaw, and sauce come together with lime wedges and fresh coriander for garnish. This dish balances smoky, spicy, creamy, and fresh flavors in every taco.
For chipotle powder substitutes, sriracha or smoked paprika blends are suggested. The recipe notes that chipotle powder can be harder to find but alternatives and sources are provided. The slaw keeps well for up to 3 days, making it convenient to prepare ahead.
Ingredients
Prawn/shrimp taco marinade:
- 500g/1 lb prawn peeled (frozen thawed, or 1 kg / 2lb unpeeled whole, medium, aka shrimp
- lime or lemon, zest of 1
- 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 finely chopped (sub chives, or cilantro
- 2 garlic minced, cloves
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/2 tsp black 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 finely chopped (sub chives, or cilantro
- 1/4 cup lime juice (or lemon)
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1/2 tsp black 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 tortilla corn or flour), warmed or charred per packet, small
- lime highly recommended, wedges
- Coriander roughly chopped, or cilantro
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 be substituted with smoked paprika and cayenne or a tablespoon of chipotle in adobo sauce.
- Sriracha serves as both a substitute for chipotle powder and to adjust the spiciness of the pink taco sauce.
- The cabbage slaw benefits from resting at least one hour to soften and can be stored up to 3 days.
- Use a hot skillet or grill for quick cooking to keep prawns tender and flavorful.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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