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Pan fried prawns are served in soft tortilla wraps with a red cabbage slaw and a spicy bbq sauce.
1 person made this
- 125ml bbq sauce
- 4 tablespoons chopped fresh coriander
- 2 teaspoons fresh lime juice
- 1/4 red cabbage
- 2 teaspoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Mexican chilli powder
- 1 teaspoon salt
- 450g medium prawns, approx 20, deveined and tails removed
- 8 tortillas
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Combine the bbq sauce, coriander and lime juice into a bowl until blended. Cover and refrigerate until needed.
- Coarsely slice the cabbage; add the salt and lime juice. Toss well and set aside to marinate while you cook the prawns.
- Combine olive oil, chilli powder and salt in a large bowl. Add prawns and toss to coat.
- Cook prawns in a large pan over medium heat, making sure they are not touching each other, for 1 1/2 to 2 minutes on each side or until translucent in colour.
- Fill each tortilla wrap with cooked prawns, red cabbage slaw and drizzle with bbq sauce.
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Mini Shrimp Tacos (Prawns)
This post combines two of my greatest loves – tacos and wine. You’ve got to check out how to make these mini taco shells in the oven – it’s sooo cool! (No fancy moulds required!) Introducing my mini Shrimp Tacos!
Easy One-Tray Prawn Tacos
Place the capsicum, onion and chilli in a bowl and add the olive oil, seasoning and 1 teaspoon of salt and mix well to ensure the veggies are well coated.
Spread out to cover half a large baking tray and roast for 20 minutes until cooked through and slightly caramelised.
While the veggies are roasting, make the salsa (if having) by mixing together the avocado, lime zest and juice, coriander and a pinch of salt.
Once the veggies are cooked, turn the oven setting to grill/broil and place the prawns on top of the veggies on the baking tray and squeeze the lime juice over the prawns and sprinkle on the garlic salt and next, add the tortillas to the tray too and grill/broil for 5 minutes until the prawns are cooked through.
Serve straight from the tray with extra coriander and lime wedges so everyone can make their own tacos.
Miso and Ginger Prawn Tacos
Why fill tacos with only Mexican fillings when you can pick and choose food from any country! I mean, pretty much everything works in a taco and these Japanese style prawns are no exception. When fed to the family they got a massive thumbs up. I just gave my daughter mayo without the spice mix shichimi togarashi which can be found in the spice section of most supermarkets. If you can’t get your hands on some, then use regular chilli flakes with a good pinch of sea salt.
- 600g (approx. 1¼ lbs) green prawns, peeled
- 1 tbsp sesame oil
- 1 tbsp miso paste
- 1 tbsp honey
- 2 tbsp mirin
- 1 inch piece ginger
- 1 tbsp black sesame seeds
- 8 corn tacos
- 1 large carrot, julienned
- 2 spring onions, thinly sliced
- 1/2 cup edamame beans
- 6 baby radishes, thinly sliced
- 4 tbsp mayonnaise
- 1 1/2 tsp shichimi togarashi
- Macadamia or coconut oil, melted
- Red radish micro herbs, optional
In a bowl big enough to fit the prawns, grate in the ginger and add the sesame oil, miso, honey, mirin and a couple of tablespoon of oil. Pour in the prawns and toss to coat. Leave to marinate for 15 minutes.
Mix the mayonnaise and shichimi together and set aside.
Heat the tacos according to the packets instructions and keep warm.
Heat a frying pan with a little oil and add the prawns in batches, keeping a little separation between each one. Cook for a minute on each side or until cooked through.
Fill the tacos with the prawns, carrot, spring onions, radishes, edamame and top with the sesame seeds and micro herbs if using.
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What You’ll Need To Make Grilled Shrimp Tacos
- As with all of my shrimp recipes, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash-frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself.
- Some brands of corn tortillas can be dry. For store-bought, I recommend Mission Super-Soft Corn Tortillas. If you’d like to make your own (it’s really easy!), check out my recipe for homemade corn tortillas.
Spot Shrimp Tacos Any Way You Want
Most likely, if you are over the age of 12, you have prepared tacos. I’m sure they are great. Whether you do it 1990’s style with cut Ice Berg Lettuce, canned Salsa and shredded Cheddar, or a little more Baja with lime and some thinly sliced Radish. I’ve never met a taco that I didn’t like. But I found a recipe that I like more than others, and it starts with some fresh-from-the-Salish-Sea-Jumbo-Spot-Prawns breaded and yanked out of a hot bath of oil… crispy and golden brown.
- Greek yogurt (plain, non-fat) 1/4 cup 1/4 cup
- light mayonnaise 2 tbsp 2 tbsp
- chili powder 1/2 tsp 1/2 tsp
- shrimp (peeled and deveined) 12 oz 340 g
- long bamboo skewers (soaked in warm water) 4 4
- olive oil 1 tbsp 1 tbsp
- garlic (minced or grated) 2 clove 2 clove
- lime (juiced) 1 1
- salt (optional) 1/2 tsp 1/2 tsp
- black pepper (ground ) 1/4 tsp 1/4 tsp
- corn tortillas (6-inch) 4 4
- lettuce (shredded) 1 cup 1 cup
- salsa verde (tomatillo salsa) 1/2 cup 1/2 cup
- cotija or feta cheese 2 1/2 tbsp 2 1/2 tbsp
Grilled Pork Tenderloin with Peach Salsa
Budget-Friendly Asian Turkey Burgers
One: In a bowl, mix together the tomatoes, shallots, half the coriander, half the lime juice, 1 of the crushed garlic cloves, jalapeno and salt and pepper and set aside.
Two: In another bowl, mix together the Greek yogurt, rest of the lime juice, coriander, crushed garlic and salt and pepper.
Three: Put the flour and cayenne in a small bowl and the panko breadcrumbs in another. In a third bowl, whisk the egg.
Four: Coat the prawns in the flour, then dip them in the egg and then the panko until they are all fully covered.
Five: Put the prawns on a lined and oiled baking tray and in a preheated oven at
These tacos take me back to some of the best tacos I have ever had (and I have tried a lot) when I was in San Diego. Whilst Mexico is obviously kicking butt in the taco department, I have to say I am a big fan of tacos with a Southern California vibe and these crispy prawn tacos have just that.
Food can bring back so many memories and these tacos make me think of sitting outside a little taco shack by the beach in San Diego with the sun on my back. Not a care in the world apart from where my next taco is coming from and where the next stop on my solo backpacking trip across the US will be.
Those were the days. Whilst my life nowadays is a little bit different with running a business and having a toddler and a newborn, one thing that hasn't changed is my love of tacos.
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Shrimp Tacos with Coleslaw
It seems like an odd combination, but adding some homemade coleslaw to shrimp tacos makes a delicious and light weeknight meal!
A few weeks ago we bought the ingredients to make some homemade coleslaw, and it was delicious! After that, we were all in the mood for other recipes that used a coleslaw, so decided to think of something else to use a few ingredients that were leftover from other meals. There was about half of a cabbage in the refrigerator, some shrimp in the freezer, and a couple of corn tortillas left in the pantry. So if you put that together, you get shrimp tacos with coleslaw!
Yes, I know it sounds like an odd combination, but stick with me here for a minute.
This recipe includes making a cabbage and carrot slaw to go with the tacos. You’ll also need to bread and fry the shrimp before adding them to your taco shell. We used the new cast iron skillet that I received as a gift a few months ago for the shrimp. I’m still learning how to use the skillet, but so far it’s been great!
If you don’t want to make your own coleslaw or need to save time, you can buy it packaged. We have now done it both ways. There are advantages to each method. Last time, when I used a bag of slaw, I added the dressing mixture from the recipe. Bagged coleslaw is usually very dry. For the shrimp tacos, it helps to have one with dressing to add flavor.
Step by Step
Start making the coleslaw by shredding or thinly slicing the cabbage and adding it to a large mixing bowl.
Add the shredded carrots, and green onion. In a small bowl combine the garlic, lime juice, mayonnaise, honey, salt, and pepper. Pour this mix over the cabbage and toss to combine it all together.
Place the coleslaw in the refrigerator (letting it sit while you cook the rest helps infuse the flavors) while you prepare the shrimp.
In a small mixing bowl, combine the flour, salt, pepper, and paprika. Dredge each shrimp in the flour mixture until it is coated.
Heat your skillet over medium-high heat and fill with the oil to coat the bottom. Once it’s warm, add the shrimp in a single layer and cook for a few minutes on each side until they are cooked through.
While the shrimp is cooking, heat the tortillas according to the package directions. To build your tacos, place a tortilla on the plate, then top with coleslaw followed by a few pieces of shrimp. Garnish with cilantro and a splash of lime juice as desired.