Prawn Tacos (Shrimp)
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Ingredients
- 500g 500g/1 lb medium prawns/shrimp, peeled (frozen thawed, or 1 kg / 2lb unpeeled whole)
- 1 Zest of 1 lime (or lemon)
- 0.25 1/4 cup lime juice (or lemon)
- 1 1 tbsp chipotle powder (MEDIUM spicy, can reduce to 2 tsp for MILD)
- 2 2 tbsp coriander/cilantro, finely chopped (sub chives)
- 2 2 garlic cloves, minced
- 0.25 1/4 cup olive oil
- 0.5 1/2 tsp salt
- 0.5 1/2 tsp pepper
- 8 8 cups green cabbage, finely shredded (about 1/4 head)
- 0.5 1/2 onion, very finely chopped (brown, yellow, white)
- 0.75 3/4 cup plain yogurt (like Greek), unsweetened
- 0.25 1/4 coriander/cilantro, finely chopped (sub chives)
- 0.25 1/4 cup lime juice (or lemon)
- 0.25 1/4 cup extra virgin olive oil
- 0.5 1/2 tsp salt
- 0.5 1/2 tsp pepper
- 0.75 3/4 cup sour cream (or yogurt)
- 2-3 2 - 3 tbsp sriracha, adjust to taste
- 1 1 tbsp olive oil
- 12-15 12 - 15 small tortillas (corn or flour), warmed or charred per packet
- 4-5 Lime wedges (highly recommended)
- 1 bunch Coriander/cilantro, roughly chopped
Instructions
5 steps
- 1
Mix Marinade ingredients in a bowl, then toss the prawns in the marinade.
- 2
Warm a serving bowl using any method (microwave 1 minute, hot water then dry).
- 3
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).
- 4
Transfer to warmed bowl, loosely cover with foil. Cook the remaining prawns.
- 5
Serve with Slaw, Pink Taco Sauce, warmed tortillas and lime wedges.
Progress
0 / 5 steps
