Prawn Tacos (Shrimp) - with Chipotle Lime Marinade
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.
Marinating + Slaw Wilting:1hr
Keyword: prawn taco, shrimp taco
Servings: 4- 5 people
Prawn/shrimp taco marinade:
500g/1 lbmedium prawns/shrimp, peeled (frozen thawed, or 1 kg / 2lb unpeeled whole)
Zest of 1 lime(or lemon)
1/4cuplime juice(or lemon)
1tbspchipotle powder(MEDIUM spicy, can reduce to 2 tsp for MILD, Note 1)
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!
PINK TACO SAUCE:
Mix ingredients and adjust Sriracha to your taste. Mix well - sour cream becomes looser the more you mix it.
1. Chipotle powder - can still be irritatingly difficult to find in Australia! Not sold in all major supermarkets (yet) but you can find it in fruit & veg stores (eg Harris Farms), delis and gourmet/speciality stores (e.g. Thomas Dux). It does not cost much more than ordinary spices.It can be ordered online from Firework Foods (Aus only).If you can't track it down, sub with either of these:
1/2 tbsp each SMOKED paprika, cumin and 1/2 tsp cayenne pepper; OR
1 tablespoon Chipotle in Adobo sauce (sold at Woolies, Coles, excellent Mexican power ingredient)
2. Sriracha - Asian chilli sauce that's very common nowadays (sold alongside chilli sauces and in Asian section). Great "cheat" ingredient to quickly add flavour into things as it's made with more than just chilli. To reduce spiciness of sauce, sub with some (or all) ketchup instead.3. Nutrition per serving (3 tacos per serving, 4 servings in total). It's higher than reality because it assumes all the Pink Sauce is consumed (probably won't be, but don't want to run out) and doesn't factor in all the yogurt that gets pooled in the bottom of the bowl. Nutrition has been adjusted to factor in that all the oil in the marinade doesn't end up in the finished dish.