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prawn tacos


Smokey prawn tacos


  • 1 just-ripe avocado, stoned, peeled, finely chopped
  • 1/4 cup finely chopped coriander
  • 1 red birdseye chilli (optional), seeded, finely chopped
  • 2 1/2 tbsp lime juice
  • 1kg Raw Deli Prawns Thawed, peeled leaving tails intact, deveined
  • 1 tbsp olive oil
  • 1 tbsp Mexican seasoning
  • 12 tacos (hard or soft, your choice!)
  • 1/4 cup of mayonnaise and 1/4 cup fat free yoghurt combined
  • 1 tsp smoked paprika
  • 1/4 red cabbage, finely shredded
  • 1 carrot, peeled, cut into matchsticks

We make this A LOT at home! It is quick, tasty and full of goodness. The whole family will enjoy them and they look great fun too!


  1. Combine the avocado, corianderchilli, if using, and 1 1/2 tablespoons of the lime juice in a bowl. Season. Set aside for 10 mins to develop the flavours.

  2. Combine the prawnsoil and Mexican seasoning in a medium bowl. Heat a large frying pan over high heat. Cook the prawns, turning, for 5 mins or until prawns change colour and curl.

  3. Meanwhile, heat the tacos following packet directions.

  4. Combine mayonnaisepaprika and remaining lime juice in a bowl. Season.

  5. Divide cabbagecarrot,  and lime-avocado salsa among the tortillas. Top with the prawns. Drizzle with the mayonnaise mixture. Fold to enclose the filling. Serve immediately.