Prawn Tacos with Chipotle Lime Marinade Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Warm Tortillas: Warm the tortillas according to the package instructions—either by charring lightly on a skillet or heating in the oven or microwave.
- 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
