king prawn tacos

you might more commonly know these guys as ''shrimp'' tacos, but to me the word shrimp brings back memories of those dehydrated bug like creatures you get on a dodgy seafood marinara at your local pizza joint

rest assured, that is not what is required for this

big, juicy king prawns take this dish to another level. with simple sides and a fresh, zingy lime dressing the prawns remain the star of the show here

to really give you an idea of how good these were, we ate them standing up in the kitchen

prep time: 30 minutes

cook time: 8 mins

makes: 10 tacos


10 white corn tortillas

30 king prawns, shelled, de veined

1 tbsp plain flour

2 tbsp cajun spice

1/2 sugar loaf cabbage, finely sliced

1 avocado, diced

1/2 red onion, finely sliced

handful coriander

2 limes, to serve

olive oil, to fry


2 tbsp mayonnaise

2 tbsp sour cream

1 lime, juice and zest

salt and pepper to taste


in a mixing bowl, gently toss the prawns in the flour and cajun spice

chop the avocado, red onion, cabbage and set aside

combine the dressing ingredients in a bowl and whisk together

toast tortillas in a hot pan until you start to see a little colour on each side

meanwhile, pan fry the prawns with a good drizzle of olive oil until golden

arrange the tortillas on a serving plate then top with the cabbage, onion, avocado, prawns, coriander, dressing, and a squeeze of lime


try not to use your hands too much when coating the prawns, i find a little shake of the bowl does the trick

i like using corn tortillas as opposed to flour tortillas for this recipe. they're a little more robust and flavoursome which works really well with the spiced prawns

combine the cajun spice and flour before coating the prawns so you get an even ratio of both

you could also (im gonna say it) put the shrimp on the bbq as an alternative to pan frying