Zesty Street-Style Shrimp Tacos

Ingredients

• 454 g (1 lb)Large prawns, peeled and deveined
• 5 ml (1 tsp)Smoked paprika
• 2.5 ml (1/2 tsp)Ground cumin
• 2.5 ml (1/2 tsp)Garlic powder
• 2.5 ml (1/2 tsp)Salt
• 1.25 ml (1/4 tsp)Cayenne pepper (optional for heat)
• 15 ml (1 tbsp)Avocado oil or vegetable oil (for searing)
• 180 g (2 cups)Green cabbage, very thinly shredded
• 15 g (1/4 cup)Fresh coriander, finely chopped
• 30 ml (2 tbsp)Lime juice, freshly squeezed
• 15 ml (1 tbsp)Honey
• 15 ml (1 tbsp)Olive oil (for slaw dressing)
• 8–12Small corn tortillas
• 1 largeAvocado, sliced
• 30 g (1/4 cup)Cotija cheese, crumbled
• To tasteExtra lime wedges for serving

Instructions

1. 1

   Mix the dressing

   In a large bowl, whisk together the lime juice, 15 ml (1 tablespoon) olive oil, honey and chopped coriander.

2. 2

   Dress the cabbage

   Add the shredded cabbage and toss well to coat. Set it aside in the refrigerator so the flavours can meld and the cabbage can soften slightly.

3. 3

   Season the prawns

   Pat the prawns completely dry with kitchen paper. In a medium bowl, toss them with the smoked paprika, cumin, garlic powder, salt and cayenne until evenly coated.

4. 4

   Heat the pan

   Heat a heavy frying pan over medium-high heat with the avocado oil. When the oil is shimmering, add the prawns in a single layer, without crowding the pan.

5. 5

   Sear the prawns

   Cook for about 2 minutes on each side, until opaque with a golden-brown crust. Remove them from the heat straight away to prevent them becoming rubbery.

6. 6

   Char the tortillas

   Lightly char the edges of the corn tortillas over an open gas flame or in a dry pan, until fragrant and pliable. Wrap them in a clean tea towel to keep warm.

7. 7

   Add the slaw

   Put a generous heap of the crunchy slaw in the bottom of each warm tortilla.

8. 8

   Top with prawns

   Add 3 or 4 seasoned prawns and a few slices of fresh avocado to each tortilla.

9. 9

   Finish and serve

   Sprinkle with crumbled Cotija and squeeze over extra fresh lime juice.

What are street-style shrimp tacos?

Shrimp tacos are a familiar coastal Mexican-style pairing of seafood, tortillas and fresh toppings. This version leans on smoky seasoning and a tart, crunchy cabbage slaw for a quick contrast of flavours and textures.

The recipe works by keeping the toppings simple: seared prawns bring warmth and savouriness, while lime, coriander and cabbage keep each taco lively.

Nutrition and macros by portion

The nutrition label shows one serving as written: 345 calories, 0g protein, 0g carbs, 0g fat.

The corn tortillas and honey provide most of the carbohydrates, while the avocado and oils contribute much of the fat. Prawns supply the main protein, with a smaller contribution from Cotija. For a more balanced plate, serve the tacos with extra vegetables or a side salad.

Build a bright slaw

Cabbage: Slice it very thinly so it is easy to tuck into the tortillas and takes on the dressing evenly.

Dressing: Lime juice, honey and olive oil balance sharpness with a little sweetness. Chilling the dressed cabbage gives it time to soften slightly.

Get a good sear

Dry prawns: Patting away surface moisture helps them sear rather than steam, and helps the spice coating cling.

Hot pan: Wait until the oil shimmers, then arrange the prawns in one layer. If the pan is crowded, cook them in batches.

Know when the prawns are done

Timing: The method allows about 2 minutes per side. Prawns are ready when opaque and golden-brown on the outside; take them off the heat promptly to avoid a rubbery texture.

Tortillas: Warm them until fragrant and pliable, with lightly charred edges. Keep them wrapped in a clean tea towel while you assemble the tacos.

Layer for contrast

Base: Put the slaw in the tortilla first so its crunchy, limey flavour sits under the warm prawns.

Finish: Add avocado, Cotija and a squeeze of lime just before serving. This keeps the avocado fresh and the toppings distinct.

Serve them straight away

These tacos are best assembled just before eating, while the tortillas are warm and the prawns freshly seared. Extra lime wedges let everyone sharpen the flavour to taste.

Serve with a simple side of beans or a green salad if you want to make the meal more substantial.

Recipe notes & tips

• Shred the cabbage finely so each bite fits neatly into a small tortilla.
• Keep the prawns dry before adding the spices for a better sear.
• Cook the prawns in batches if they do not fit in the pan in a single layer.
• Watch the tortillas closely while charring, as their edges can darken quickly.
• Slice the avocado just before assembling to keep it looking fresh.

Variations

• Add extra heat: Keep the cayenne in the seasoning or add more to taste.
• Use a different oil: Choose avocado or vegetable oil for searing, as listed.
• Switch the slaw herbs: Use another fresh herb in place of some coriander.
• Add a crunchy topping: Scatter extra shredded cabbage over the assembled tacos.
• Make them cheese-free: Leave out the Cotija and finish with another squeeze of lime.

Common mistakes to avoid

• Wet prawns: Pat them thoroughly dry so they sear rather than steam.
• Crowded pan: Cook in batches to leave space around each prawn.
• Overcooked prawns: Remove them once opaque and golden-brown to avoid a rubbery texture.
• Soft tortillas: Warm and lightly char them until pliable before filling.
• Soggy assembled tacos: Fill the tortillas just before serving.

How to store

Store leftover slaw and cooked prawns separately in airtight containers in the refrigerator and use within 2 days. Reheat the prawns gently in a pan until warmed through, and warm the tortillas separately; assemble just before eating.

Frequently asked questions