Description
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 160 mg
