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.
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
Thanks for another wonderful recipe Nagi, the family loved it. Think I might substitute firm white fish for the prawns for some awesome fish tacos😊
Hi Michele, you can definitely do that (I also have a fish taco recipe too!) N x
Delicious, thanks once again Nagi. I used your sub chipotle power (smoked paprika, cumin and cayenne). Also used frozen peeled prawns.
Pink taco sauce sounds amazing! Gotta give this recipe a go.
I hope you do Qashang – love to know what you think! N x
Thank you for this recipe. In southern Spain, prawns are easy to find…. chipotle not so easy. I used the substitute as suggested. I also substituted cabbage for lettuce but only left it in dressing for 5 minutes=winner. Plus some guac on the side – avocados here are too good not to. Can’t wait to try again…. next time I will get cabbage in stock.
I made this recipe as is and it was quick and delicious! Where has pink taco sauce been all my life?
WOW – so yum!! Had it with the avo cream too, new favourite here. Thanks for all your amazing recipes. X
HELLO NAGI!!! Ever since my husband discovered your site we have become loyal followers of your recipes. We have not found one we did not like and that includes this one! Thank you for doing this, it is so nice to have great ideas that are easy and delicious. We’ve also become your advertisers, turning over a dozen people on to your wonderful recipes and fun webpage, and of course, Dozer! Thank you! Stay well and we look forward to your next yummy ideas! Carol and Raul
Thanks so much Carol – that’s lovely to hear!! N x
Hi Nagi – the recipe looks divine. I’m super keen to try it. I have a question re the prawns. Is it okay to use prepeeled frozen prawns? I’ve always been a bit unsure of using them. And if I have to buy fresh and peel them this recipe then becomes a whole lot more complicated lol.
I would love to hear whether you yourself use frozen peeled prawns
What a great website; thanks for sharing these delicious recipes!
Love the way you can change the serving sizes – makes it much easier!
Thanks so much Hashim 🙂 N x
Well considering I work on a prawn farm in Far North Queensland this is yet another inserpational way to eat yet more prawns Nagi so Friday night is going to be prawn taco night. Bring it on…
Oh I’m so jealous!!!! Enjoy! N x
So it is actually much more difficult to find Chipotle powder than to find canned chipotle’s in adobo sauce. I used two tablespoons of the adobo sauce in lieu of the 1 tbsp of chipotle powder and it was great.
I think you may also have goofed a little on the pink sauce. The ratio should be 3/4 cup sour cream, 1/2 cup sriracha. Just saying! 😉
Hi Jens – sounds like you like it spicy 😉 you can always add more sriracha to taste 🙂 N x
Hi Nagi,
Can you suggest another herb (fresh or dried) that could replace the coriander…….just can’t stand the stuff. Sorry all coriander lovers, it’s one of the few things I don’t like, wish there was more 😂 Thank you from Yorkshire, England for your fab recipes which I use often 🥰
Hi Julie,
I’m on the same page as you regarding cilantro/coriander!
Nagi- Thanks for the chives alternative! Julie’s right about your recipes – I haven’t tried one I didn’t like!
For once, I remembered to include the alternative!!! 🙂 I offered chives as the best sub – I think it’s the best for Mexican food 🙂 N x
So sorry you did, pure greed at looking at the photos and video and not really reading the recipe properly 😂
You’ll kill me Nagi ’cause I just call this a prawn wrap using whichever piece of flatbread I can reach first 🙂 ! BUT, your recipe is absolutely lovely . . . a great lunch or supper . . . !! As far as chipotle is concerned . . . no problem for us in Australia as my very favourite spice merchant, Gewurzhaus, always has it in store with any number of any other chilli powders . . . Oh hi Dozer . . . hope it was a comfy winter-day snooze . . .
Well wrap, taco – same same! 😂 Seems like the local supermarkets are starting to stock more international items these days so getting your hands on exotic ingredients is becoming much easier! N x
Awwww how cute is Dozer keeping an eye on those cupcakes it is a retrievers thing that’s all they think about food 🥘😋👀