Grilled Prawn Tacos

These grilled prawn tacos are fresh, full of flavour, and ready in under 30 minutes! With smoky chipotle prawns, creamy avocado sauce, and crunchy slaw, they make a simple and satisfying, dairy free lunch or dinner.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 10

Total Time 25

Servings tacos

Calories 163kcal

Author Sally

Equipment

Ingredients

350-400 grams raw peeled prawns approx. 24 prawns
1 tablespoon chipotle seasoning
1 tablespoon olive oil

For the avocado sauce:

½ avocado
½ cup dairy free plain unsweetened yoghurt
½ - 1 jalapeno seeds discarded if desired
Juice of 1 lime
½ teaspoon salt
¼ cup water if needed

To serve:

¼ small cabbage finely shredded
8 white corn tortillas warmed
½ avocado sliced to serve
Lime wedges to serve

Instructions

In a medium bowl, toss the prawns with the chipotle seasoning and olive oil. Set aside to marinate while you prepare the sauce.
In a small food processor or bullet blender, combine the avocado, yoghurt, jalapeño, lime juice, and salt. Blend until smooth and creamy. If the sauce is too thick, add a little water to reach your desired consistency. Taste and adjust salt or lime juice if needed.
In a bowl, mix the shredded cabbage with half of the avocado sauce until well coated. Set aside.
Heat a grill plate on the BBQ or stove over high heat. Once hot, add the prawns and cook for 1–2 minutes per side, or until they turn pink and opaque. Transfer to a plate.
Heat the tortillas directly over a flame or on the grill plate until slightly charred and pliable.
Add a spoonful of cabbage to each tortilla, followed by grilled prawns and a few slices of avocado. Drizzle with the remaining avocado sauce and finish with a squeeze of lime. Serve immediately.

Notes

I use frozen prawns and defrost them in warm water for 15 minutes prior to marinating.

Nutrition