I like how easy and fast this recipe is to make—ready in just 20 minutes. The prawns cook beautifully with Cajun spice, and when paired with creamy Greek yoghurt dressing, the flavors are bright and balanced. I find that the cool slaw complements the warm, spiced prawns perfectly, and the soft tortillas make it all come together into a handheld delight. It’s also versatile enough to tweak with your favorite toppings or spice level.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
360 g (13 oz) King prawns, (I used frozen) 2 tbsp Sunflower oil 4 tsp Cajun spice
For the slaw: 1/2 White cabbage 1 Red onion
For the dressing: 250 g (9 oz) Greek yoghurt Zest and juice of 2 limes 2 tsp Honey 2 tsp Mint sauce
To serve: 1 Avocado 8 Small tortillas
Directions
First, I make the dressing by combining Greek yoghurt, lime zest and juice, honey, and mint sauce in a bowl. I then shred the cabbage and red onion to prepare the slaw, mixing them with half of the dressing while saving the rest for later.
Next, I heat sunflower oil in a large frying pan until hot. I add the prawns, sprinkle in the Cajun spice, and cook for about 5 minutes until the prawns are fully cooked and slightly charred.
While the prawns cook, I toast the tortillas. I either hold them carefully over a gas flame with tongs or pop them in the oven for a few minutes until warm and slightly crisp.
To assemble, I add a layer of slaw to each tortilla, top it with the cooked prawns, and add slices of avocado. Finally, I drizzle the remaining dressing on top and serve immediately.
Servings and Timing
This recipe makes 4 servings. It takes about 10 minutes to prepare and 10 minutes to cook, for a total time of 20 minutes.
Variations
I sometimes use chicken or tofu instead of prawns for a different twist. If I want more heat, I add a pinch of chili powder or sliced jalapeños. For extra crunch, I toss in some grated carrots or thinly sliced peppers to the slaw. I also like using sour cream or mayo instead of Greek yoghurt when I’m out of it.
Storage/Reheating
I keep any leftovers in an airtight container in the fridge for up to 3 days. I reheat the prawns in a pan until hot or enjoy them cold in a salad. I avoid freezing the assembled tacos, but I can freeze any leftover prawn mixture if it hasn’t been previously frozen.
FAQs
Can I use pre-cooked prawns for this recipe?
Yes, I can use pre-cooked prawns. I just heat them in the pan with the Cajun spice for a few minutes until warmed through.
Can I make the dressing ahead of time?
Absolutely. I prepare the dressing up to two days in advance and store it in the fridge in a sealed container.
What can I use instead of Greek yoghurt?
I sometimes replace Greek yoghurt with sour cream or mayonnaise for a richer dressing.
How can I make this recipe dairy-free?
I use a dairy-free yoghurt alternative, such as coconut or soy yoghurt, and it works beautifully.
Can I grill the prawns instead of frying them?
Yes, I like grilling the prawns for a smoky flavor. I skewer them and cook on medium heat for 2–3 minutes per side.
What type of tortillas work best?
I prefer small flour tortillas, but corn tortillas also taste great and add a bit of texture.
Can I make this recipe spicier?
Definitely. I add extra Cajun spice or a few drops of hot sauce to boost the heat.
What sides go well with these tacos?
I love serving them with rice salad, veggie nachos, or a fresh Mexican-style salad.
Can I use lettuce instead of tortillas?
Yes, I sometimes use large lettuce leaves as a lighter, low-carb option.
How do I keep the tortillas from breaking?
I always warm them before assembling the tacos, which makes them soft and pliable.
Conclusion
I find these Cajun Prawn Tacos with Zesty Dressing to be one of the easiest and most satisfying meals to whip up on busy days. The combination of juicy prawns, creamy lime dressing, and crunchy slaw creates a perfect balance of flavors and textures. Whether for a quick family dinner or casual entertaining, this dish never fails to impress.
These Cajun Prawn Tacos with Zesty Dressing combine spicy prawns, crunchy slaw, and creamy lime-mint yoghurt dressing wrapped in soft tortillas for a quick, refreshing, and flavorful meal.
Ingredients
360 g (13 oz) King prawns (fresh or frozen)
2 tbsp Sunflower oil
4 tsp Cajun spice
1/2 White cabbage, shredded
1 Red onion, thinly sliced
250 g (9 oz) Greek yoghurt
Zest and juice of 2 limes
2 tsp Honey
2 tsp Mint sauce
1 Avocado, sliced
8 Small tortillas (flour or corn)
Instructions
Prepare the dressing by mixing Greek yoghurt, lime zest and juice, honey, and mint sauce in a bowl until smooth.
Shred the cabbage and thinly slice the red onion. Combine them in a large bowl with half of the dressing to make the slaw. Set aside.
Heat sunflower oil in a large frying pan over medium-high heat. Add the prawns and sprinkle with Cajun spice. Cook for about 5 minutes, stirring occasionally, until the prawns are cooked through and lightly charred.
Warm the tortillas by toasting them over a gas flame or in the oven until soft and slightly crisp.
Assemble the tacos by placing a layer of slaw on each tortilla, topping with cooked prawns and avocado slices.
Drizzle the remaining dressing over the tacos and serve immediately.
Notes
Use chicken or tofu instead of prawns for a variation.
Adjust spice level by adding chili powder or hot sauce.
Dressing can be made up to 2 days ahead and stored in the fridge.
Store leftover components separately for up to 3 days in the fridge.
Use lettuce leaves as a low-carb tortilla alternative.
