Prawn Tacos {with Zesty Dressing}

How to make Prawn Tacos with lime and cajun.

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 Time10

Cook Time10

Total Time20

Course: Lunch, Main Course

Cuisine: Mexican

Diet: Low Fat

Servings:

Author: Sarah Rossi

Ingredients

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

Instructions

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.

Notes

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

King prawns: Remember to defrost beforehand if you're using frozen prawns

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

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

Serving suggestions: 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

Nutrition