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Prawn Tacos

Zesty Prawn Tacos with Pink Sauce

These zesty prawn tacos deliver bold citrus‑chipotle flavor, creamy pink sauce, and crunchy slaw—all ready in under 30 minutes. Perfect for entertaining or a flavorful weeknight meal.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, LUNCH
Cuisine: Mexican
Calories: 500

Ingredients
  

Marinade
  • 500 g medium prawns (peeled & deveined) fresh or thawed frozen
  • 1 lime (zested)
  • 60 ml fresh lime juice
  • 1 tbsp chipotle powder adjust to 2 tsp for milder heat
  • 2 tbsp fresh cilantro, chopped or chives
  • 2 cloves garlic, minced
  • 60 ml olive oil
  • ½ tsp sea salt
  • ½ tsp black pepper, cracked
Slaw
  • 8 cups shredded green cabbage about ¼ large head
  • ½ medium onion, finely chopped yellow or white
  • ¾ cup plain Greek yogurt unsweetened
  • 60 ml lime juice fresh
  • 60 ml extra virgin olive oil
  • ¼ cup cilantro, chopped
  • ½ tsp salt
  • ½ tsp black pepper
Pink Taco Sauce
  • ¾ cup sour cream or Greek yogurt
  • 2–3 tbsp sriracha sauce adjust to taste
To Cook & Serve
  • 1 tbsp olive oil
  • 12–15 small corn or flour tortillas warmed
  • lime wedges for serving
  • cilantro, roughly chopped for garnish

Notes

Substitutions: use smoked paprika + cayenne if no chipotle powder. For gluten‑free tacos, pick corn tortillas and check yogurt labels. Dairy‑free option: coconut yogurt. Add‑ins: pickled onions, cotija cheese, or diced mango. Slaw and sauce can be made ahead; prawns are best fresh.