Prawn Tacos with Chipotle Lime Marinade Recipe

Introduction

Prawn tacos with a zesty chipotle lime marinade bring a flavorful twist to a classic favorite. These shrimp tacos are quick to prepare, bursting with bright citrus and smoky spice, perfect for a fresh and satisfying meal.

Ingredients

• 500g (1 lb) medium prawns/shrimp, peeled (if using frozen, thaw first; or 1 kg/2 lb unpeeled whole)
• Zest of 1 lime (or lemon)
• 1/4 cup lime juice (or lemon juice)
• 1 tbsp chipotle powder (medium spicy; reduce to 2 tsp for mild)
• 2 tbsp coriander/cilantro, finely chopped (substitute chives if desired)
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 8 cups green cabbage, finely shredded (about 1/4 head)
• 1/2 onion, very finely chopped (brown, yellow, or white)
• 3/4 cup plain yogurt (such as Greek, unsweetened)
• 1/4 cup coriander/cilantro, finely chopped (or chives)
• 1/4 cup lime juice (or lemon juice)
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 3/4 cup sour cream (or yogurt as alternative)
• 2–3 tbsp sriracha, adjusted to taste
• 1 tbsp olive oil (for cooking prawns)
• 12–15 small tortillas (corn or flour), warmed or charred
• Lime wedges (highly recommended for serving)
• Coriander/cilantro, roughly chopped (for garnish)

Instructions

1. Step 1: In a bowl, combine lime zest, lime juice, chipotle powder, chopped coriander, minced garlic, olive oil, salt, and pepper to make the marinade. Toss the prawns in the marinade until well coated.
2. Step 2: Let the prawns marinate for just 20 minutes, though even 5 minutes is enough to infuse flavor.
3. Step 3: Warm a serving bowl by microwaving it for 1 minute or soaking it in hot water, then dry.
4. Step 4: Heat 1 tablespoon of olive oil in a large skillet over high heat. Add half the prawns and cook for about 60 seconds on each side until they turn pink and opaque. (Alternatively, grill on a BBQ using a double skewer for easy turning.)
5. Step 5: Transfer cooked prawns to the warmed bowl and loosely cover with foil to keep warm. Cook the remaining prawns using the same method.
6. Step 6: Prepare the taco slaw by placing shredded cabbage, finely chopped onion, yogurt, chopped coriander, lime juice, extra virgin olive oil, salt, and pepper into a large bowl. Toss well, using your hands if you like, and set aside for at least 1 hour to allow the cabbage to wilt and soften.
7. Step 7: For the pink taco sauce, mix sour cream, sriracha, and additional seasoning to taste. Stir until combined. Note that the sour cream will become looser the more you mix it.
8. Step 8: Warm the tortillas as per package instructions, either by warming or lightly charring them.
9. Step 9: Assemble the tacos by layering slaw and cooked prawns onto tortillas. Drizzle with pink sauce, garnish with roughly chopped coriander, and serve with lime wedges on the side.

Tips & Variations

• For a milder flavor, reduce chipotle powder to 2 teaspoons.
• Use yogurt instead of sour cream in the pink sauce for a lighter option.
• Try substituting coriander/cilantro with fresh chives if you prefer.
• Allowing the slaw to rest for a few hours intensifies its flavor and softens the cabbage nicely.
• Double skewering prawns on the grill helps with easy rotating and even cooking.

Storage

Store any leftover slaw and cooked prawns separately in airtight containers in the refrigerator for up to 3 days. Reheat prawns gently in a skillet or microwave before serving. The slaw is best enjoyed chilled or at room temperature and may lose some crispness after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp are fine. Just make sure to thaw them completely before marinating and cooking for the best texture and flavor.

What can I substitute for chipotle powder?

If you don’t have chipotle powder, smoked paprika with a pinch of cayenne pepper can work as a substitute, though the smoky flavor may be milder.

Prawn Tacos with Chipotle Lime Marinade Recipe

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★★★★★

4.8 from 140 reviews

Delicious and vibrant Prawn Tacos featuring succulent shrimp marinated in a smoky chipotle lime blend, served with a crisp cabbage slaw and a creamy, spicy pink taco sauce. Easy to prepare and perfect for a quick weeknight dinner or casual entertaining.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 40 minutes
• Yield: 12–15 small tacos 1x
• Category: Dinner
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Marinade & Prawns

• 500g (1 lb) medium prawns/shrimp, peeled (or 1 kg / 2 lb unpeeled whole)
• Zest of 1 lime (or lemon)
• 1/4 cup lime juice (or lemon juice)
• 1 tbsp chipotle powder (medium spicy, reduce to 2 tsp for mild)
• 2 tbsp coriander/cilantro, finely chopped (substitute chives)
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

Taco Slaw

• 8 cups green cabbage, finely shredded (about 1/4 head)
• 1/2 onion, very finely chopped (brown, yellow, or white)
• 3/4 cup plain yogurt (Greek style, unsweetened)
• 1/4 cup coriander/cilantro, finely chopped (substitute chives)
• 1/4 cup lime juice (or lemon juice)
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

Pink Taco Sauce

• 3/4 cup sour cream (or yogurt)
• 2 – 3 tbsp sriracha (adjust to taste)

To Serve

• 1 tbsp olive oil
• 12 – 15 small tortillas (corn or flour), warmed or charred per packet instructions
• Lime wedges (highly recommended)
• Coriander/cilantro, roughly chopped

Instructions

1. Prepare the Marinade: In a bowl, mix together lime zest, lime juice, chipotle powder, chopped coriander, minced garlic, olive oil, salt, and pepper to create the marinade. Toss the peeled prawns in this mixture ensuring they are well coated.
2. Marinate the Prawns: Allow the prawns to marinate for just 20 minutes. Even 5 minutes will impart good flavor, but do not exceed 20 minutes to avoid overpowering the delicate prawns.
3. Warm Serving Bowl: Warm a serving bowl by microwaving it for 1 minute or immersing it in hot water, then drying. This will help keep the cooked prawns warm.
4. Cook the Prawns: Heat 1 tablespoon of oil in a large skillet over high heat. Add half of the marinated prawns, cooking each side for about 60 seconds until just cooked through or charred slightly. Alternatively, cook on a hot BBQ using a skewer for easy rotation.
5. Keep Prawns Warm: Transfer the cooked prawns to the warmed bowl and loosely cover with foil to keep them warm. Repeat the cooking process with the remaining prawns.
6. Prepare Taco Slaw: In a very large bowl, combine finely shredded cabbage, finely chopped onion, yogurt, chopped coriander, lime juice, olive oil, salt, and pepper. Toss well with your hands until combined. Set aside for at least 1 hour to allow the cabbage to wilt and soften. This slaw can be stored for up to 3 days.
7. Make Pink Taco Sauce: Mix the sour cream and sriracha in a small bowl. Adjust the amount of sriracha to your preferred spice level and stir until smooth. Note that the sour cream will loosen with more stirring.
8. Warm Tortillas: Warm the tortillas according to the package instructions—either by charring lightly on a skillet or heating in the oven or microwave.
9. Assemble and Serve: To assemble the tacos, layer some taco slaw on a tortilla, add cooked prawns on top, drizzle with pink taco sauce, and garnish with lime wedges and roughly chopped coriander. Serve immediately and enjoy!

Notes

• You can reduce the chipotle powder to 2 teaspoons for a milder flavor if preferred.
• The pink taco sauce’s heat level can be adjusted by how much sriracha you use.
• Use either corn or flour tortillas based on your preference or dietary needs.
• Marinating the prawns longer than 20 minutes can make them too soft due to the acidity in lime juice.
• Taco slaw can be prepared a day ahead and keeps well refrigerated for up to 3 days.

Keywords: prawn tacos, shrimp tacos, chipotle lime marinade, taco slaw, pink taco sauce, quick seafood tacos, Mexican tacos, easy dinner