Tacos get more and more popular around the world and with good reason. They are a delicious, easy-to-make and fun food representative of the quintessential flavours of Mexican cuisine.
Enjoy these delicious gourmet Prawn Tacos paired with a bottle of Rietvallei Sauvignon Blanc from South Africa.
Ingredients
Prawn/Shrimp Taco Marinade:
- 500g prawn meat, peeled and cleaned
- Zest of 1 lime
- 1/4 cup lime juice
- 1 Tbsp chipotle powder
- 1/2 tsp smoked or normal paprika
- 2 Tbsp coriander, finely chopped
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 1/2 tsp pepper
Taco Slaw:
- 8 cups green cabbage, finely shredded
- 1/2 onion, finely chopped
- 1/2 tsp honey
- 3/4 cup plain yogurt, unsweetened
- 1/4 coriander, finely chopped
- 1/4 cup lime juice
- 1/4 cup extra virgin olive oil
Pink Taco Sauce:
- 3/4 cup sour cream
- 2 – 3 Tbsp sriracha
To Cook & Serve
- 1 tbsp olive oil
- 12 – 15 small tortillas
- Lime wedges
- Coriander, roughly chopped
Method:
- Mix the marinade ingredients in a large bowl, add the prawns and toss in the marinade.
- Heat up 1 Tbsp olive over high heat in a large pan. Add half the prawns and cook each side for 30 seconds.
- Transfer to bowl, loosely cover with foil. Cook the remaining prawns and also add to bowl once cooked.
- Serve with slaw, pink taco sauce, warm tortillas and lime wedges on the side.
Taco Slaw:
- Place all ingredients in a large bowl then mix well.
Pink Taco Sauce:
- Mix ingredients and adjust Sriracha to your taste.
