Prawn Tacos Recipes

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PRAWN TACOS



Prawn tacos image

An easy prawn recipe that you'll want to make again and again

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 11

1 tbsp olive oil
juice 1 lime
2 garlic cloves , crushed
pinch chilli flakes
dash of Tabasco sauce
400g raw peeled prawn
8 tacos shells
½ iceberg lettuce , shredded
200ml tub low-fat guacamole
200ml tub half-fat soured cream
200ml tub salsa

Steps:

  • Mix the oil, lime juice, garlic, chilli and a dash of Tabasco. Stir in the prawns and set aside for 5 mins. Heat the tacos according to pack instructions.
  • Tip the prawns and the marinade into a frying pan and fry for 2 mins until the prawns turn pink and are cooked through. Spoon into the warm tacos, add some lettuce and serve with guacamole, soured cream and salsa.

Nutrition Facts : Calories 353 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.57 milligram of sodium

SHRIMP TACOS



Shrimp Tacos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 8 servings

Number Of Ingredients 21

1 jalapeno, sliced
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 bunch fresh cilantro, roughly chopped
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp, tails removed
One 6-ounce can Mexican tomato sauce or enchilada sauce
1/2 teaspoon ground cumin
1 tablespoon butter
16 corn tortillas, warmed according to the package instructions
Pico de gallo
Avocado slices
Sour cream
Grated pepper jack cheese
Lime wedges

Steps:

  • For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
  • For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
  • Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

SHRIMP TACOS



Shrimp Tacos image

I got the idea for these shrimp tacos from a favorite restaurant. The shrimp is sauteed in honey butter, topped with a delicious mango salsa, and wrapped in a tortilla. It tastes worth a million bucks yet is so simple. Everyone will be begging for more.

Provided by abewasabe

Categories     World Cuisine Recipes     Latin American     Mexican

Time 47m

Yield 4

Number Of Ingredients 11

1 mango - peeled, seeded and diced
1 ripe avocado - peeled, pitted, and diced
2 tomatoes, diced
½ cup chopped fresh cilantro
¼ cup chopped red onion
3 cloves garlic, minced
½ teaspoon salt
2 tablespoons lime juice
¼ cup honey butter
1 pound salad shrimp
4 (10 inch) flour tortillas, warmed

Steps:

  • Toss the mango, avocado, tomatoes, cilantro, onion, garlic, salt, and lime juice together in a bowl. Cover and refrigerate for 30 minutes.
  • Melt the honey butter in a skillet over medium-high heat. Add the shrimp; cook and stir until pink and opaque, 2 to 3 minutes.
  • To serve, place a few shrimp onto a warm tortilla, top with mango salsa and fold up. Repeat with remaining ingredients.

Nutrition Facts : Calories 566.8 calories, Carbohydrate 59.5 g, Cholesterol 187.5 mg, Fat 23.1 g, Fiber 7.8 g, Protein 31.2 g, SaturatedFat 6.8 g, Sodium 950.7 mg, Sugar 14.9 g

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