BBQ Prawn Tacos

These prawn tacos are so easy to make with zingy lime and chipotle grilled prawns, crunchy red cabbage and the ultimate creamy avocado jalapeno sauce. These are so quick and easy to make (yes even the sauce!) and are packed with so much flavour they make the perfect summer BBQ lunch or even a weeknight dinner.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings tacos

Calories 138kcal

Author Sally

Ingredients

24 raw prawns peeled
1 teaspoon chipotle seasoning
Juice of 1 lime
½ teaspoon salt
1 tablespoon olive oil

For the avocado sauce:

½ avocado
½ teaspoon salt
Juice of 1 lime
1 tablespoon olive oil
½ - 1 whole jalapeno
½ cup water

To serve:

8 white corn tortillas
¼ red cabbage thinly sliced
lime

Instructions

In a medium bowl, mix together the prawns, chipotle seasoning, lime juice, salt and olive oil. Set aside in the fridge to marinate while you make the sauce.
In a small food processor or bullet blender, add the avocado, salt, lime juice, olive oil, water and jalapeno to taste. If you just want the flavour without the heat, make sure to discard the seeds. Blend together until smooth and creamy. Taste and adjust salt and lime juice as necessary to taste.
Heat a grill plate on the BBQ or stove until it’s really hot. Add the prawns and cook on each side for 1-2 minutes until they have changed colour and become translucent and cooked through. Set aside on a plate.
Heat the corn tortillas directly over the flame or on the grill plate until charred.
Make the tacos by placing some red cabbage on the tortilla, then some of the avocado sauce, followed by 3 of the prawns. Serve straight away with a generous squeeze of lime.

Notes

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

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