Ingredients
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- For the Prawn Marinade:
- 500g / 1 lb medium prawns/shrimp, peeled (or 1 kg / 2 lb unpeeled whole)
- Zest of 1 lime (or lemon)
- 1/4 cup lime juice (or lemon juice)
- 1 tablespoon chipotle powder (reduce to 2 tsp for milder spice)
- 2 tablespoons coriander/cilantro, finely chopped (or sub chives)
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
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- For the Taco Slaw:
- 8 cups green cabbage, finely shredded (about 1/4 head)
- 1/2 onion (brown, yellow, or white), very finely chopped
- 3/4 cup plain unsweetened yogurt (like Greek yogurt)
- 1/4 cup coriander/cilantro, finely chopped (or sub chives)
- 1/4 cup lime juice (or lemon juice)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
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- For the Pink Taco Sauce:
- 3/4 cup sour cream (or yogurt)
- 2–3 tablespoons sriracha, to taste
- To Cook & Serve:
- 1 tablespoon olive oil
- 12–15 small corn or flour tortillas, warmed or charred
- Lime wedges
- Roughly chopped coriander/cilantro
Instructions
- Marinate the Prawns: In a bowl, mix all marinade ingredients. Add prawns and toss to coat. Let sit for 5–20 minutes (no longer).
- Prepare the Slaw: In a large bowl, combine all slaw ingredients. Toss well using hands or tongs. Set aside for at least 1 hour to allow cabbage to wilt and flavors to develop. Can be stored for up to 3 days.
- Make the Pink Taco Sauce: Mix sour cream (or yogurt) with sriracha. Adjust to taste. Stir until smooth.
- Cook the Prawns: Heat 1 tablespoon oil in a large skillet over high heat. Cook prawns in two batches for about 60 seconds per side until lightly charred and cooked through. Alternatively, grill on a BBQ using double skewers for easy flipping.
- Transfer cooked prawns to a warmed bowl and loosely cover with foil while cooking the rest.
- Assemble the Tacos: Fill warm tortillas with slaw, cooked prawns, and a drizzle of Pink Taco Sauce. Garnish with lime wedges and fresh coriander.
Notes
- Use lemon if limes are out of season—still delicious, though not traditional.
- Marinate only briefly—20 minutes max—to prevent over-softening the shrimp.
- Adjust chipotle and sriracha amounts to your preferred spice level.
- Leftover slaw can be used in wraps, burgers, or salads.
