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Prawn Cocktail Mini Tacos
Isabella

Prawn Cocktail Mini Tacos: Bite‑Sized Seafood Delight for Every Occasion

These zesty prawn tacos are packed with juicy chipotle-marinated shrimp, creamy pink taco sauce, and a crisp, tangy cabbage slaw. Ready in under 30 minutes, they’re fresh, flavorful, and perfect for Taco Tuesday, summer gatherings, or an easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-inspired
Ingredients Method Notes

Ingredients
  

Prawn Marinade
  • 1 lb medium shrimp peeled and deveined
  • 1 lime zested
  • ¼ cup lime juice freshly squeezed
  • 1 tbsp chipotle powder reduce for milder heat
  • 2 tbsp fresh cilantro finely chopped
  • 2 cloves garlic minced
  • ¼ cup olive oil
  • ½ tsp salt
  • ½ tsp black pepper
Taco Slaw
  • 8 cups green cabbage finely shredded
  • ½ onion finely chopped
  • ¾ cup plain Greek yogurt unsweetened
  • ¼ cup lime juice
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh cilantro chopped
  • ½ tsp salt
  • ½ tsp black pepper
Pink Taco Sauce
  • ¾ cup sour cream or thick yogurt
  • 2-3 tbsp sriracha sauce to taste
To Cook and Serve
  • 1 tbsp olive oil for cooking
  • 12-15 small tortillas corn or flour
  • lime wedges for serving

Method
 

  1. In a large bowl, combine all slaw ingredients and mix until the cabbage is evenly coated. Set aside to soften while preparing the rest of the recipe.
  2. In a medium bowl, whisk together lime zest, lime juice, chipotle powder, cilantro, garlic, olive oil, salt, and pepper. Add shrimp and toss to coat. Marinate for 5–20 minutes only.
  3. Heat olive oil in a large skillet over high heat. Cook shrimp in batches for about 1 minute per side until pink, firm, and lightly seared. Transfer to a warm bowl.
  4. In a small bowl, stir together sour cream and sriracha until smooth. Adjust spice level to taste.
  5. Warm tortillas in a dry skillet or over a flame until soft and pliable.
  6. Assemble tacos with slaw, shrimp, and a drizzle of pink taco sauce. Garnish with extra cilantro and serve with lime wedges.

Notes

Do not over-marinate the shrimp, as citrus can make them rubbery. Slaw and sauce can be prepared a day ahead, but cook shrimp fresh for best flavor and texture.