Shrimp Tacos

Ingredients

• 180 g (¾ cup)plain Greek yoghurt
• 120 g (½ cup)mayonnaise
• 30 ml (2 tablespoons)freshly squeezed lime juice
• 15 g (½ cup, tightly packed)coriander leaves
• ½ mediumjalapeño, deseeded and with the membrane removed
• to tastesalt
• to tastepepper
• 15–30 ml (1–2 tablespoons), optionalwater
• 454 g (1 lb)prawns, thawed, peeled and deveined
• 15 ml (1 tablespoon)olive oil
• ½ teaspoonpaprika
• ½ teaspoonground cumin
• ½ teaspoonchilli powder
• ½ teaspoonsalt
• ¼ teaspoonfreshly ground black pepper
• ⅛ teaspoon, optionalcrushed red pepper flakes
• 15 g (1 tablespoon)unsalted butter
• 1 clove, mincedgarlic
• 15 ml (1 tablespoon)freshly squeezed lime juice
• 8corn tortillas
• 210 g (3 cups), shreddedgreen cabbage
• 150 g (1 cup), crumbledfeta cheese
• 4 g (¼ cup), finely choppedfresh coriander
• 1 medium, thinly slicedjalapeño
• 1 medium, finely dicedavocado
• 1 large, cut into wedgeslime

Instructions

1. 1

   Blend the sauce

   Put all the sauce ingredients except the water in a blender or food processor. Pulse until smooth, adding water if needed to loosen the sauce, then set it aside.

2. 2

   Mix the spices

   In a small bowl, stir together the paprika, cumin, chilli powder, red pepper flakes if using, salt and pepper.

3. 3

   Season the prawns

   Pat the prawns dry with kitchen paper and put them in a bowl. Sprinkle over the spice mixture and toss until evenly coated.

4. 4

   Cook the prawns

   Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Arrange the prawns in one layer without crowding the pan, cooking in batches if necessary. Cook for about 2–3 minutes per side, until pink and cooked through. Add the butter and minced garlic, stir, and cook for another 30–60 seconds until fragrant. Take the pan off the heat, set the prawns aside and drizzle with 1 tablespoon of lime juice.

5. 5

   Char the tortillas

   Using steel kitchen tongs, hold a tortilla over a medium gas flame for 10–20 seconds, then turn it over and char the other side.

6. 6

   Assemble the tacos

   Put the cooked prawns and toppings on the charred corn tortillas. Drizzle with the creamy sauce and squeeze over lime juice if you like.

What are shrimp tacos?

Shrimp tacos are a popular Mexican-inspired dish in the United States, built around seafood tucked into tortillas with fresh garnishes. This version combines spiced prawns with cabbage, avocado, feta and jalapeño.

The contrasting textures make these tacos especially satisfying: tender prawns, crisp cabbage, creamy avocado and a tangy yoghurt-based sauce. Charring the tortillas adds a lightly toasted flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 15g protein, 19g carbs, 23g fat.

The tortillas and vegetables supply most of the carbohydrates, while the prawns contribute protein. Mayonnaise, olive oil, butter, avocado and feta account for much of the fat. Serve with extra cabbage or a green salad for a fresh, filling plate.

A creamy, bright sauce

Yoghurt and mayonnaise: these make a rich, smooth base with a balance of tang and creaminess. Blend them with coriander, lime and deseeded jalapeño for a sauce that coats the toppings.

Water: add it a little at a time only if the sauce needs thinning. It should drizzle easily without becoming watery.

Seasoning the prawns

Dry prawns: patting them dry helps the spices cling and reduces excess moisture in the frying pan. Toss them with the seasoning just before cooking.

Spice mix: paprika, cumin and chilli powder give the prawns warmth, while red pepper flakes add optional extra heat. Cook the prawns in a single layer, working in batches if needed.

How to tell when they’re cooked

Prawn cue: cook for about 2–3 minutes on each side, until the prawns turn pink and are cooked through. Their exact cooking time can vary with their size, so watch them closely.

Garlic and butter: add these after the prawns have cooked, then stir for just 30–60 seconds, until the garlic smells fragrant. The lime juice goes on after the pan comes off the heat.

Char the tortillas carefully

Direct flame: use steel kitchen tongs to hold each tortilla over a medium gas flame for 10–20 seconds per side. Keep it moving if it begins to blacken too quickly.

No gas hob: warm the tortillas in a dry frying pan until pliable and lightly marked. They will not have quite the same flame-charred taste, but will still be easy to fold.

Build a fresh, balanced taco

Crunch and creaminess: layer cabbage with prawns, avocado and feta, then add sliced jalapeño and chopped coriander to taste. A squeeze of lime brightens the finished taco.

To serve: put extra sauce and lime wedges on the table so everyone can dress their own tacos. A simple side of beans or a green salad makes the meal more substantial.

Recipe notes & tips

• Thaw frozen prawns fully and pat them dry before seasoning.
• Cook in batches if the prawns do not fit in a single layer.
• Blend the sauce until smooth, then add water gradually to control its consistency.
• Prepare the cabbage, avocado and other toppings before you start cooking the prawns.
• Char tortillas just before serving so they stay warm and pliable.
• Keep the lime wedges on the table for a fresh squeeze over each taco.

Variations

• More heat: leave some jalapeño seeds in the sauce or add extra chilli flakes.
• Milder sauce: omit the jalapeño from the sauce and serve slices separately.
• Extra crunch: add thinly sliced radishes with the cabbage.
• No feta: leave it out or use a crumbled cheese with a similar salty tang.
• Alternative tortilla: use small flour tortillas if corn tortillas are unavailable.

Common mistakes to avoid

• Wet prawns: pat them thoroughly dry so the seasoning sticks and they cook rather than steam.
• Crowded pan: cook in batches to avoid steaming the prawns.
• Overcooking: take the prawns off the heat once pink and cooked through, as they can turn firm if left too long.
• Burnt garlic: add it with the butter after the prawns and cook only until fragrant.
• Watery sauce: add the optional water gradually instead of pouring it all in at once.
• Charred tortillas: watch them closely over the flame and turn them after 10–20 seconds.

How to store

Store leftover cooked prawns and sauce separately in airtight containers in the fridge and use within 2 days. Reheat the prawns gently in a frying pan until hot; assemble with freshly prepared toppings and tortillas. Keep avocado and assembled tacos separate, as they soften quickly.

Frequently asked questions