Easy Prawn Tacos

These delicious Prawn Tacos (AKA Shrimp Tacos) are so quick and easy to make. All you need to do is marinate raw prawns in chilli, spices, garlic and lime juice, then pan fry for a few minutes – that’s it. Serve in mini corn tortillas with shredded lettuce, guacamole and pink taco sauce for the quickest easiest tacos ever!

Course Main Course, Tacos

Cuisine Mexican, Tex-Mex

Prep Time 5

Cook Time 10

Total Time 15

Servings tacos

Calories 95kcal

Author Eb Gargano

Ingredients

Prawn Tacos

1 teaspoon cumin
2 teaspoons mild chilli powder See Note 1
2 teaspoons smoked paprika
1 teaspoons oregano
2 cloves garlic grated or crushed
Salt and pepper to taste
Juice of 1 lime
1 tablespoon olive oil
600 g raw peeled king prawns

To serve

16 soft corn tortillas served warm (12cm / 5inch diameter - See Note 1)
Shredded romaine lettuce
Guacamole
Pink Taco Sauce
Or whatever accompaniments you prefer!

Metric - US Customary

Instructions

Place all the prawn taco ingredients, except the prawns, in a large bowl and mix together thoroughly.
Add the prawns and mix thoroughly until all the prawns are evenly coated in the marinade.
If you have time, cover with clingfilm and place in the fridge for 30 minutes, to marinate.
If you don’t have time, just continue on with the recipe – they will still taste good!
Heat a large non-stick frying pan over a high heat for 2 minutes.
Add half the prawns and stir-fry until the prawns are fully cooked (roughly 3-4 minutes). Tip into a serving bowl or platter.
Repeat with the other half of the prawns. (Or use 2 frying pans at the same time if you prefer.)
When all the prawns are in the serving bowl/platter, scatter over fresh, chopped coriander.
Serve at the table with mini corn tortillas, shredded lettuce, guacamole and pink taco sauce – or whatever accompaniments you prefer!

Notes

If you possibly can, I recommend you use chipotle chilli powder. But this recipe will still taste good with regular ordinary chilli powder from the supermarket! I recommend you use mild chilli powder in this recipe. But if you like things hot, by all means use hot chilli powder!
If you possibly can, I recommend you make homemade corn tortillas – they are infinitely better than shop bought! But you can of course use shop bought if you prefer, or if time is tight. I suggest using taco-size tortillas (typically 12-15cm diameter), but you can use fewer, larger tortillas if you prefer.
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition