These Jamie Oliver inspired prawn tacos are fresh, flavorful, and perfect for a quick family dinner or casual gathering. Juicy seasoned prawns are paired with crunchy slaw, creamy avocado, and zesty lime sauce inside warm tortillas for a balanced meal packed with texture and bold flavor. Easy to customize and ready in under 30 minutes, these tacos are ideal for taco nights, summer meals, or light seafood dinners.
Total Time:25 minutes
Yield:4 servings
Ingredients
For the Prawns
500g raw prawns, peeled and deveined
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon smoked paprika
½ teaspoon chili flakes
Salt and black pepper to taste
Zest of 1 lime
For the Slaw
2 cups shredded red cabbage
1 carrot, julienned
¼ red onion, thinly sliced
2 tablespoons chopped cilantro
Juice of 1 lime
For Serving
8 small tortillas
1 avocado, sliced
Pickled onions
Crumbled feta cheese
Lime wedges
Jalapeño slices
Lime Sauce
½ cup Greek yogurt or sour cream
1 tablespoon lime juice
1 garlic clove, grated
Pinch of salt
Instructions
Pat the prawns dry and place them in a bowl. Add olive oil, garlic, paprika, chili flakes, lime zest, salt, and pepper. Mix well and marinate for 10 minutes.
In another bowl, combine cabbage, carrot, onion, cilantro, and lime juice. Toss until evenly coated.
Mix all lime sauce ingredients in a small bowl and refrigerate until needed.
Heat a skillet over medium-high heat. Cook the prawns for about 2 minutes per side until pink and slightly charred.
Warm the tortillas in a dry pan or directly over a flame for a few seconds.
Assemble the tacos by adding slaw, cooked prawns, avocado slices, pickled onions, feta cheese, and lime sauce.
Serve immediately with lime wedges and extra cilantro.
Notes
Fresh prawns give the best flavor, but frozen prawns work well when properly thawed.
Do not overcook the prawns or they may become rubbery.
Corn tortillas create a more authentic taco flavor.
Add mango salsa for a sweet and spicy variation.
Adjust chili flakes depending on spice preference.
