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Chipotle prawn tacos

Prep time
10 mins
Cooking Time
8 mins


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For the prawns:
  • 450g coldwater prawns
  • Zest of 1 lime
  • Juice of 1/2 lime
  • 50g fresh coriander 
  • 2 cloves garlic, minced
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper
For the slaw:
  • 1/2 sweetheart cabbage, shredded
  • 1/2 white onion, finely sliced
  • 1 tbsp olive oil
  • 2 tbsp Greek yoghurt
  • Juice of 1/2 lime
For the guacamole
  • 1 large ripe avocado
  • 1/2 medium red onion
  • Juice of 1/2 lime
  • A handful of fresh coriander
  • 1/2 tsp sea salt
To serve:
  • Corn or mini flour tortillas
  • Soured cream
  • Fresh coriander


  1. Combine the prawns with the ingredients listed and marinate for 5-10 mins. Any longer the citrus may break down the protein too much.
  2. Prepare the slaw and guacamole in the meantime, by combining the cabbage with the seasoning, and the avocado with the other ingredients as well.
  3. Once marinated, in a frying pan, pan fry the prawns for 2-3 mins. These should be very quick to cook so try not to overcook them.
  4. In a separate frying pan, toast the tortillas for 2 mins on each side, until lightly browned.
  5. Assemble your tacos by first adding the guacamole, the slaw and then the prawns. Serve with a dollop of soured cream and fresh coriander on top. Enjoy! 
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