Spicy prawn tacos
Smoky, spicy, and full of vibrant flavour, these prawn tacos are layered with creamy coleslaw and fresh mango salsa - a perfect balance of heat, zest, and crunch for an irresistible Mexican-inspired meal.
Updated : 06 October, 2025
Easy
About 45 min.
Ingredients
For the coleslaw
0.5
Cabbage
200 grams
Carrot
0.5 teaspoon
Salt
1
Green chilli pepper
150 milliliters
Sour cream
1 teaspoon
Onion powder
1 teaspoon
Garlic powder
1 teaspoon
Dried oregano
1 tablespoon
Apple cider vinegar
to taste
Salt
to taste
Ground black pepper
For the prawns
2 tablespoon
Curry paste
1 tablespoon
Olive oil
1 teaspoon
Cocoa powder
1 teaspoon
Brown sugar
1
Lime
500 grams
King prawns
as needed
Butter
For the mango salsa
1
Mango
1
Red onion
1
Lime
as needed
Cilantro
To serve
16
Tortilla
1
Lime
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To prepare the coleslaw, place the shredded cabbage and grated carrot in a colander, mix with salt, and set over a bowl. Leave to stand for at least 30 minutes to draw out excess moisture.
Step 2
While the vegetables rest, marinate the prawns. In a large bowl, combine the chilli paste, olive oil, cocoa, sugar, lime juice, and zest. Stir the prawns through the mixture until evenly coated, then set aside for at least 30 minutes to absorb the flavours.
Step 3
Finish the coleslaw by transferring the drained vegetables to a mixing bowl. Add the remaining ingredients, mix thoroughly, and adjust seasoning with salt and pepper to taste.
Step 4
For the mango salsa, combine all ingredients in a bowl and season lightly.
Step 5
To cook the prawns, heat a tablespoon of butter in a large frying pan over high heat. Lift the prawns from the marinade with a slotted spoon and fry until pink, working in batches if necessary to avoid overcrowding. Remove and keep warm. Pour the marinade into the pan and simmer until thickened and glossy, then return the prawns to coat in the glaze.
Step 6
To warm the tacos, melt a tablespoon of ghee in a clean frying pan over high heat. Fry each taco for 1-2 minutes per side, then keep warm under foil or in a taco rack.
Step 7
Assemble the tacos by layering coleslaw on the base, topping with the glazed prawns, and finishing with a spoonful of mango salsa. Serve immediately.