Prawn Tacos

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Prawn Tacos

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Prawn tacos with pineapple salsa

These tacos are quick to cook and pack a punch of flavours! The prawns are simply cooked with a Cajun spice mix, which sits on a bed of tangy ‘slaw inside a warm corn tortilla. To top it off, a delicious fruity ensalada made with pineapple and chillis. Hot sauce is optional but encouraged! Perfect for a crowd, midweek meal, or weekend lunch. We love serving this family-style where everyone assembles their own tacos at the table.

Ingredients

  • For the pineapple salsa (ensalada):
  • ½ small pineapple, rind removed & finely diced
  • ½ – 1 red chilli, finely chopped
  • 2-3 slices pickled jalapeño, finely chopped
  • Small bunch fresh coriander, chopped
  • Squeeze of fresh lime juice
  • Pinch of salt
  • For the ‘slaw
  • 4 tbsp mayonnaise
  • Squeeze of fresh lime juice
  • Pinch of salt
  • ¼ head cabbage, shredded
  • 2 carrots, grated
  • For the tacos
  • 16 prawns, shelled & veined
  • 1 tbsp Cajun spice mix
  • Pinch of salt
  • 8 corn tortillas

Instructions

  1. For the pineapple ensalada (salsa), mix together the ingredients in a small bowl and set aside until needed.
  2. For the ‘slaw, mix together the mayonnaise, lime juice and salt. Add the cabbage and carrot and toss well to combine. Set aside until needed.
  3. For the tacos, heat the tortillas in a dry pan over medium heat, about 30 seconds each side. Keep warm in clean tea towels until needed.
  4. To cook the prawns, heat a large pan over medium high heat. Once hot, add a drizzle of olive oil. Add the prawns to the pan, spreading them out in a single layer.
  5. Sprinkle over the Cajun spice mix and season lightly with salt. Cook just until prawns have turned pink and are opaque, tossing a couple of times while cooking. This should take 3-4 minutes.
  6. When ready to serve, add a spoonful of slaw to a warm tortilla then top with 2 prawns and a spoonful of the pineapple ensalada. Drizzle over hot sauce of your choice.
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