Prawn Tacos

Ingredients

Prawn Marinade

20 tiger prawns, fresh or previously frozen

½ lime, juiced

1 tablespoon olive oil

1 ½ tablespoon taco seasoning

1 clove garlic, crushed

½ teaspoon kosher salt

½ teaspoon black pepper

Cabbage Slaw

5 cups purple or green cabbage, finely shredded

1/3 cup green onions, chopped

1 tablespoon plain Greek yogurt

½ tablespoon sour cream

1 lime, juiced

¼ cup cilantro, finely chopped

½ teaspoon kosher salt

½ teaspoon black pepper

Taco Sauce

¾ cup sour cream

2 ½ tablespoon siracha sauce

Tortillas

6-8 uncooked flour tortilla shells

Method

1. In a small bowl, mix peeled (and thawed) shrimp with marinade ingredients and set aside for minimum 30 minutes.

2. While that marinades, prepare your slaw by combining all ingredients in a bowl and tossing it until well combined. I used my hands and massaged it into the cabbage. Set aside.

3. Next prepare the taco sauce by whisking sour cream and siracha sauce together. If you don’t like a lot of heat use 1 tablespoon instead of 2 ½  Set aside.

4. Using a medium sized pan, turn heat to medium and sear the tortillas on each side for 60 seconds. Set aside.

5. Using the same pan, heat 1 tablespoon oil and add in the marinated prawns. Cook each side for 60 seconds and flip using tongs. Transfer to a bowl and begin assembling your tacos.

6. This is the fun part! get creative and add things like diced tomatoes and avocado if you like. I personally prefer to save the taco sauce for the end instead of using it as a base.

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 Recipe Notes

• I’ve also bbq’d the prawns on skewers and it gives it a rad taste!

• Here is the brand of tortilla shells I live by. So far I’ve found them at whole foods and Urban Fair.