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Prawn Tacos (Shrimp) - with Chipotle Lime Marinade Recipe

Name: Prawn Tacos (Shrimp) - with Chipotle Lime Marinade
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4
Ingredients: 500g/1 lb medium prawns/shrimp (, peeled (frozen thawed, or 1 kg / 2lb unpeeled whole)); Zest of 1 lime ((or lemon)); 1/4 cup lime juice ((or lemon)); 1 tbsp chipotle powder ((MEDIUM spicy, can reduce to 2 tsp for MILD, Note 1)); 2 tbsp coriander/cilantro (, finely chopped (sub chives)); 2 garlic cloves (, minced); 1/4 cup olive oil; 1/2 tsp each salt and pepper; 8 cups green cabbage (, finely shredded (about 1/4 head)); 1/2 onion (, very finely chopped (brown, yellow, white)); 3/4 cup plain yogurt ((like Greek), unsweetened); 1/4 coriander/cilantro (, finely chopped (sub chives)); 1/4 cup lime juice ((or lemon)); 1/4 cup extra virgin olive oil; 1/2 tsp each salt and pepper; 3/4 cup sour cream ((or yogurt)); 2 - 3 tbsp sriracha (, adjust to taste (Note 2)); 1 tbsp olive oil; 12 - 15 small tortillas ((corn or flour), warmed or charred per packet); Lime wedges ((highly recommended)); Coriander/cilantro (, roughly chopped)

RecipeTin Eats

Recipe video above. Chipotle is the power ingredient here, adding a stack of flavour and a hit of heat to this zesty, earthy, Mexican marinade for prawns. Perfectly paired with a creamy-yet-zingy Slaw with the trademark juiciness and floppiness of traditional Coleslaw, but made lighter with no mayonnaise which is too heavy for prawns. The Pink Taco Sauce is my quick sauce of choice here, but there's enough juiciness in the Slaw and Tacos that you could forgo it - or just add a dash of your favourite hot sauce, or just a dollop of plain sour cream.LEMON alternative - use lemon when limes are not in season. Albeit not traditional Mexican, it works perfectly!SPICE LEVEL: Medium, chipotle is a bit spicy! You can dial it down.

Ingredients

500g/1 lb medium prawns/shrimp (, peeled (frozen thawed, or 1 kg / 2lb unpeeled whole))

Zest of 1 lime ((or lemon))

1/4 cup lime juice ((or lemon))

1 tbsp chipotle powder ((MEDIUM spicy, can reduce to 2 tsp for MILD, Note 1))

2 tbsp coriander/cilantro (, finely chopped (sub chives))

2 garlic cloves (, minced)

1/4 cup olive oil

1/2 tsp each salt and pepper

8 cups green cabbage (, finely shredded (about 1/4 head))

1/2 onion (, very finely chopped (brown, yellow, white))

3/4 cup plain yogurt ((like Greek), unsweetened)

1/4 coriander/cilantro (, finely chopped (sub chives))

1/4 cup lime juice ((or lemon))

1/4 cup extra virgin olive oil

1/2 tsp each salt and pepper

3/4 cup sour cream ((or yogurt))

2 - 3 tbsp sriracha (, adjust to taste (Note 2))

1 tbsp olive oil

12 - 15 small tortillas ((corn or flour), warmed or charred per packet)

Lime wedges ((highly recommended))

Coriander/cilantro (, roughly chopped)

Method

Mix Marinade ingredients in a bowl, then toss the prawns in the marinade.

Set aside for just 20 minutes - no longer. Even 5 minutes is enough.

Warm a serving bowl using any method (microwave 1 minute, hot water then dry).

Heat 1 tablespoon oil in a large skillet over high heat. Add half the prawns and cook each side for 60 seconds (or on a BBQ on high heat, suggest double skewer for easy rotation).

Transfer to warmed bowl, loosely cover with foil. Cook the remaining prawns.

Serve with Slaw, Pink Taco Sauce, warmed tortillas and lime wedges.

Place all ingredients in a very large bowl then toss well (I use my hands!).

Set aside for at least 1 hour until the cabbage becomes wilted and floppy. Keeps for 3 days!

Mix ingredients and adjust Sriracha to your taste. Mix well - sour cream becomes looser the more you mix it.