- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- 2 serves veg or fruit
These prawn tacos are a mouthwatering dish that combine succulent prawns with a smoky and tangy tomato salsa, creating a delightful fusion of flavours in a tasty handful.
- Serves4
- Cook time25 minutes
- Prep time10 minutes, + cooling & 15 mins marinating time
Ingredients
- 24 raw tiger prawns, peeled, deveined, tails removed
- 1 tbs extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 12 corn tortillas
- 2 cups (160g) thinly sliced green cabbage
- 4 radishes, thinly sliced
- 1/2 cup (120g) sour cream
- 1/2 cup loosely packed coriander leaves
- 1 lime, cut into wedges
BBQ tomato salsa
- 3 roma tomatoes
- 3 spring onions
- 1 jalapeño chilli
- 2 tsp extra virgin olive oil
- 1/4 cup loosely packed coriander leaves
- 1 tbs lime juice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
In a marinade dish or medium bowl, toss the prawns with the oil, garlic, paprika, cumin and salt. Cover and place in the fridge for 15 mins to develop the flavours.
Step 2
To make the BBQ tomato salsa, heat a barbecue grill on high. Place the tomatoes, spring onions and chilli on a baking tray with the oil. Toss to combine and season with salt. Place a veggie grill basket onto the grill. Add the vegetables to the basket and cook, turning occasionally, until soft and blackened all over (about 15 mins for the tomatoes, 10 mins for the chilli and 5 mins for the spring onions). (Alternatively, cook the vegetables on a barbecue flatplate or in a medium frying pan.) Carefully transfer the vegetables to a baking tray to cool slightly.
Step 3
Remove the stem and seeds from the chilli. Leaving the charred skin on, place the tomatoes, spring onions and chilli in a blender with the coriander and lime juice. Blend until smooth. Season with salt.
Step 4
Wipe the grill basket clean with paper towel and return to the barbecue grill. Add the marinated prawns and cook, turning occasionally, for 5 mins or until lightly charred and just cooked through. (Alternatively, cook the prawns on a barbecue flatplate or in a medium frying pan.)
Step 5
Cook the tortillas on the barbecue grill for 1 min each side or until warmed. Divide the prawns among the tortillas. Top with the cabbage, radish, tomato salsa, sour cream and coriander leaves. Serve with lime wedges.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Any leftover tomato salsa can be stored in an airtight container in the fridge for up to 3 days. Pair its smoky flavours with grilled chicken or fish, or add to burrito bowls.
Smart save: Use chopped chicken thigh fillets instead of prawns here – they’re a budget-friendly option and just as tasty.
Prawn tacos with BBQ tomato salsa
- Serves4
- Cook time25 minutes
- Prep time10 minutes, + cooling & 15 mins marinating time
Ingredients
- 24 raw tiger prawns, peeled, deveined, tails removed
- 1 tbs extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp salt
- 12 corn tortillas
- 2 cups (160g) thinly sliced green cabbage
- 4 radishes, thinly sliced
- 1/2 cup (120g) sour cream
- 1/2 cup loosely packed coriander leaves
- 1 lime, cut into wedges
BBQ tomato salsa
- 3 roma tomatoes
- 3 spring onions
- 1 jalapeño chilli
- 2 tsp extra virgin olive oil
- 1/4 cup loosely packed coriander leaves
- 1 tbs lime juice
Description
These prawn tacos are a mouthwatering dish that combine succulent prawns with a smoky and tangy tomato salsa, creating a delightful fusion of flavours in a tasty handful.
Method
Step 1
In a marinade dish or medium bowl, toss the prawns with the oil, garlic, paprika, cumin and salt. Cover and place in the fridge for 15 mins to develop the flavours.
Step 2
To make the BBQ tomato salsa, heat a barbecue grill on high. Place the tomatoes, spring onions and chilli on a baking tray with the oil. Toss to combine and season with salt. Place a veggie grill basket onto the grill. Add the vegetables to the basket and cook, turning occasionally, until soft and blackened all over (about 15 mins for the tomatoes, 10 mins for the chilli and 5 mins for the spring onions). (Alternatively, cook the vegetables on a barbecue flatplate or in a medium frying pan.) Carefully transfer the vegetables to a baking tray to cool slightly.
Step 3
Remove the stem and seeds from the chilli. Leaving the charred skin on, place the tomatoes, spring onions and chilli in a blender with the coriander and lime juice. Blend until smooth. Season with salt.
Step 4
Wipe the grill basket clean with paper towel and return to the barbecue grill. Add the marinated prawns and cook, turning occasionally, for 5 mins or until lightly charred and just cooked through. (Alternatively, cook the prawns on a barbecue flatplate or in a medium frying pan.)
Step 5
Cook the tortillas on the barbecue grill for 1 min each side or until warmed. Divide the prawns among the tortillas. Top with the cabbage, radish, tomato salsa, sour cream and coriander leaves. Serve with lime wedges.