Prawn Tacos with Chipotle Lime Marinade
Chipotle-lime prawns, tangy cabbage slaw and quick pink taco sauce make a lively filling for warm tortillas.
By Cookin' Kitchen
- Total: 1 hour 21 minutes
- Servings: 4 servings
Recipe
Prawn Tacos with Chipotle Lime Marinade
Chipotle-lime prawns, tangy cabbage slaw and quick pink taco sauce make a lively filling for warm tortillas.
Cookin' · https://cookin.club/recipes/prawn-tacos-with-chipotle-lime-marinade
- Prep
- 15 minutes
- Cook
- 6 minutes
- Rest
- 1 hour
- Total
- 1 hour 21 minutes
- Servings
- 4
Ingredients
For 4 servings
Prawn marinade
Taco slaw
Pink taco sauce
To cook and serve
Equipment
- Bowl
- Very large bowl
- Serving bowl
- Large skillet
Instructions
Prawns and tacos
Step 1: Mix the marinade ingredients in a bowl, then toss the prawns in the marinade.
Step 2: Set aside for 20 minutes at most. Even 5 minutes is enough.
Step 3: Warm a serving bowl using any method, such as microwaving it for 1 minute or filling it with hot water and then drying it.
Step 4: Heat 1 tablespoon oil in a large skillet over high heat. Add half the prawns and cook for 60 seconds on each side. Alternatively, cook them on a high-heat barbecue; double skewers make them easier to turn.
Tip: Medium or small prawns cook quickly; avoid overcooking them.
Step 5: Transfer the prawns to the warmed bowl and loosely cover with foil. Cook the remaining prawns.
Step 6: Serve with the slaw, pink taco sauce, warmed tortillas and lime wedges.
Taco slaw
Step 7: Place all the slaw ingredients in a very large bowl and toss well.
Step 8: Set aside for at least 1 hour, until the cabbage is wilted and floppy. The slaw keeps for 3 days.
Pink taco sauce
Step 9: Mix the ingredients and adjust the sriracha to your taste. Mix well; the sour cream becomes looser the more you mix it.
Notes
Use lemon instead of lime when limes are not in season. For a milder marinade, reduce the chipotle powder to 2 teaspoons.
If chipotle powder is unavailable, substitute 1/2 tablespoon each of smoked paprika and cumin plus 1/2 teaspoon cayenne pepper, or use 1 tablespoon chipotle in adobo sauce.
To make the pink sauce less spicy, replace some or all of the sriracha with ketchup.
Nutrition per serving
- Calories
- 622 kcal
- Fat
- 37 g
- Saturated fat
- 10 g
- Carbohydrates
- 63 g
- Sugar
- 13 g
- Fiber
- 7 g
- Protein
- 12 g
- Sodium
- 1,745 mg
- Cholesterol
- 28 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chipotle-lime prawns bring smoky heat and citrus to these tacos, with a tangy, creamy cabbage slaw and a quick sriracha-pink sauce. Serve everything with warm tortillas and lime wedges.
The prawns cook quickly, so keep a close eye on them. The slaw needs at least an hour to wilt; you can make the sauce while it rests.
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