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Smoked paprika and lime prawn tacos with pickled cabbage and avocado

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 500g green prawns, peeled leaving tails intact, deveined
  • 2 tbs oil
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 lime, zested, juiced
  • 1 ripe avocado, stone removed, peeled, chopped
  • 1 small green chilli, seeded, finely chopped
  • 1/4 cup finely chopped coriander leaves
  • 12 corn taco shells (Mission brand)

Pickled cabbage

  • 1 cup finely shredded savoy cabbage
  • 1 cup finely shredded purple cabbage
  • 1 carrot, peeled, cut into matchsticks
  • 1 red onion, thinly sliced
  • 2 tbs cider vinegar
  • 1 tbs caster sugar
  • 1/2 tsp salt
  • Pinch dried chilli flakes


  • 1
    Combine the prawns, oil, paprika, oregano, cumin, coriander and lime zest in a large bowl. Season with salt and pepper. Set aside to develop the flavours.
  • 2
    To make the pickled cabbage, combine the cabbages, carrot, onion, vinegar, sugar, salt and chilli in a large bowl. Set aside for 15 minutes to develop the flavours.
  • 3
    Combine the avocado, chilli, coriander and 1 tbs lime juice in a small bowl. Season with salt and pepper.
  • 4
    Cook taco shells following packet directions.
  • 5
    Heat a chargrill pan on high. Add prawns and cook for 2 minutes each side or until prawns curl and change colour.
  • 6
    Drain cabbage of excess liquid. Divide prawns, cabbage and avocado among taco shells. Serve immediately.

Source: taste.com.au


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