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These street food style Prawn Tacos are a super speedy 15 minute meal. Stuffed with a simple homemade slaw and a zesty lime dressing, these are so delicious they’ll be a new family favourite in no time.

A dish full of Cajun prawn tacos for a family friendly recipe.

This recipe makes such a tasty, light meal that still manages to explode with flavour, making Prawn Tacos perfect for a lunch or as part of a bigger meal, or even impress when entertaining by serving it alongside other small side dishes.

The ingredients are budget friendly and ready in less than 15 minutes. Juicy and succulent prawns (that you don’t have to marinate), a zesty, spicy flavour, and soft tortillas to mop up all the goodness. Oh YES.

If you like this recipe, you might also like my Beef Tacos, Salmon Tacos, Chicken Tacos and vegetarian Crispy Cauliflower Tacos.

Why you’ll love this quick Prawn Tacos recipe

⭐️ Ready in less than 15 minutes

⭐️ Packed with flavour

⭐️ Fun serve-yourself, sociable meal

Close up of a dish full of Cajun prawn tacos with a zesty slaw and lime dressing.

About this Prawn Tacos recipe

This is my take on Prawn Tacos, which I have created with budget, flavour, nutrition, convenience and family friendliness in mind, so I hope you love it.

Did you know that tacos originated in Mexico in the 18th century and were first consumed by silver miners, with migrants transporting the cuisine to the US later, where it became known as a popular street food?

This article in the Smithsonian Magazine goes into more detail about the history of the taco.

Prawn Tacos Ingredients

Ingredients for how to make cajun prawn tacos.
  • King prawns – I use frozen (remember to defrost beforehand if you are too)
  • Sunflower oil – Olive oil is fine too
  • Cajun spice

For the slaw: 

  • White cabbage 
  • Red onion

For the dressing: 

  • Greek yoghurt
  • Limes – Zest and juice only
  • Honey
  • Mint sauce

To serve: 

  • Avocado
  • Small tortillas

How to make Prawn Tacos

  1. Start with making the dressing in a bowl, then shred up the cabbage and onion, then mix together with half the dressing.
  2. Now for the prawns – put oil into a hot frying pan, add the prawns and Cajun spice, and cook for about five minutes. 
  3. Toast the tortillas. Add the slaw and prawns into them, drizzle the leftover dressing, top with avocado to serve.


  • Salad – Choose your own fillings for the tacos if you have food to use up that will work.


In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving or eat cold.

In the freezer This is obviously not the kind of meal you can freeze as one, however if you have added the prawn coating and have some left over, you can freeze them for another time, AS LONG as they haven’t previously been frozen.

Top tips for making Prawn Tacos

Toasting the tortillas

Do this very carefully over an open flame on a gas hob. Alternatively, fold over the tortillas and put into the toaster slots, or you can pop in a hot oven for three or four minutes instead.

What to serve with Prawn Tacos

There are so many side dishes you could serve alongside this dish. How about a rice salad? Or my Mexican-Style Salad or Veggie Loaded Nachos would work well too.

Prawn Tacos FAQs

Are Prawn Tacos healthy?

Yes! The dressing is made with Greek yoghurt and vegetables, and the prawns are low fat too.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 20 votes

Prawn Tacos {with Zesty Dressing}

Serve up these delicious and easy Cajun Prawn Tacos with a zesty lime dressing and homemade coleslaw for a light and delicious dish.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


  • 360 g King prawns, (I used frozen)
  • 2 tbsp Sunflower oil
  • 4 tsp Cajun spice

For the slaw:

  • 1/2 White cabbage
  • 1 Red onion

For the dressing:

  • 250 g Greek yoghurt
  • Zest and juice of 2 limes
  • 2 tsp Honey
  • 2 tsp Mint sauce

To serve:

  • 1 Avocado
  • 8 Small tortillas


  • First, make the dressing in a bowl. Make the slaw by shredding the cabbage and onion, and mix with HALF the dressing. (Save the rest of the dressing.)
  • Add the oil to a hot, large frying pan. Add the prawns, then spices, and cook for 5 minutes.
  • Toast the tortillas (see notes), then add the slaw and prawns on top with the avocado slices.
  • Serve with extra dressing drizzled on top.


Toasting the tortillas: Hold very carefully over an open flame on a gas hob with tongs. Alternatively, fold over the tortillas and put into the toaster slots, or you can pop in the oven for three or four minutes instead.


Calories: 493kcalCarbohydrates: 50gProtein: 26gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 117mgSodium: 1003mgPotassium: 701mgFiber: 9gSugar: 13gVitamin A: 1368IUVitamin C: 49mgCalcium: 272mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch, Main Course
Cuisine: Mexican
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  1. Unfortunately I don’t like prawns but really like the idea of the meal. Is there something else that could be substituted? Not sure if the flavours would work with chicken for example.

  2. 5 stars
    I can’t wait to try this with my kids.What else can I use for a dressing plesde? We don’t eat Greek yogurt really so I’m worried it will go to waste after I take out what I need for the recipe.