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Three Crispy Prawn Tacos surrounded by lime wedges and spoons with salsa and sauce.
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4.91 from 33 votes

Crispy Prawn Tacos

Tacos don't have to be overly complicated and these Crispy Prawn Tacos are about as simple as they get.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Lunch
Cuisine: Mexican
Allergen: Dairy, Eggs, Gluten, Shellfish
Diet: Low Fat
Servings: 2 servings
Calories: 484kcal
Author: Dannii

Ingredients

  • 6 Mini tortilla wraps or soft tacos
  • 150 g King prawns
  • 1 Egg
  • 50 g Panko breadcrumbs
  • 0.5 tablespoon Cayenne pepper
  • 3 tablespoon Flour
  • 4 Tomatoes, diced
  • 2 Shallots, diced
  • 1 Small bunch of fresh coriander, finely chopped
  • 2 Limes (juice only)
  • 1 jalapeños, finely diced (or 2 heaped tablespoon of pickled jalapeños)
  • 1 pinch Sea salt and black pepper
  • 0.25 Iceberg lettuce, shredded
  • 6 tablespoon 0% Greek yogurt
  • 4 Garlic cloves crushed
UK Metric Measures - US Customary Measures

Instructions

  • In a bowl, mix together the tomato, shallots, half the chopped coriander, half the lime juice, 1 of the crushed garlic cloves, jalapeño and salt and pepper and set aside.
  • In another bowl, mix together the Greek yogurt, the rest of the lime juice, coriander and crushed garlic and a pinch of sea salt and black pepper and set aside.
  • Put the flour and cayenne (mixed) on one plate and the panko breadcrumbs on another. Beat the egg in a bowl and then one by one, dip the prawns in flour, then in the egg and then in to the panko breadcrumbs making sure they are coated.
  • Put the prawns on a lined and oiled baking tray and bake at 200°C/400°F/Gas 6 in a preheated oven for 10 minutes until crispy.
  • Start making your tacos by adding some shredded lettuce to a soft taco, add some salsa, crispy prawns and then top with some creamy coriander sauce.

Video

Notes

  • Make these gluten free by using a gluten free panko and swapping the tortillas for your favourite gluten free brand.
  • If you don't like prawns, you could make crispy chicken or tofu instead. The method would be the same, but cooking time would vary.
  • Want even more spice on your tacos? Add a drizzle of sriracha before serving.
  • You can make everything in advance and then just good the prawns when you are ready to eat.

Nutrition

Serving: 3tacos | Calories: 484kcal | Carbohydrates: 70g | Protein: 37g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 95mg | Sodium: 84mg | Potassium: 710mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3950IU | Vitamin C: 66mg | Calcium: 120mg | Iron: 2.3mg