Prawn tacos

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Today I'd like to share a recipe for tacos filled with prawns, peppers and tomatoes. We won't miss out on jalapeño peppers and a soothing dollop of sour cream either.


Prawns are tender and crunchy, and the thick sauce of peppers, tomatoes and onions is pleasantly warming. The tacos may be served both as a light lunch or as a cold snack - just remember to prepare some napkins, it's one of the dishes that are a bit on the messy side!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients (8 tacos)

  • 2 onions (~200 g)
  • 1 bell pepper (~120 g)
  • Small bunch of coriander
  • 3 small tomatoes (~230 g)
  • 2 tbsp vegetable oil (~30 g)
  •  500 g raw prawns
  • 4 small garlic cloves
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 tsp ground cumin
  • Lettuce
  • 8 taco shells
  • 8 tsp (~120 g) sour cream
  • 80 g marinaded jalapeño peppers
  • Limes, for decoration

Method

  1. Chop two medium onions into 0.5 cm cubes. Deseed 1 bell pepper and cube it, too. Roughly chop a small bunch of coriander. Cut 3 small tomatoes into 1 cm cubes.
  2. Heat up 1 tbsp vegetable oil in a large pan. Put 500 g cleaned, defrosted and patted dry prawns into the pan. Arrange them into an even layer across the full surface and cook them over medium heat for a minute per side. Once prawns become pink, take them off the pan and transfer them onto a plate lined with paper towels.
  3. Heat up remaining oil in a cleaned up pan and put cubed onions in the pan. Fry it for 4-5 minutes over medium low heat until it becomes translucent, but not caramelised yet. Turn heat down to low and add 4 small pressed garlic cloves and cubed bell pepper. Cook the contents of the pan for another minute or two, stirring, until pepper softens up and garlic releases aroma. Once pepper is soft, add 1 tsp paprika, 1/2 tsp cayenne and 1/2 tsp ground cumin. Add cubed tomatoes, turn heat up a notch and continue frying for 4-5 minutes, until tomatoes become soft and release all moisture, and everything forms a thick sauce.
  4. Return cooked prawns to the pan and add 2 tbsp chopped coriander. Stir through the contents of the pan to cover prawns in sauce and heat them through, and turn heat off. This step should take no longer than 30 seconds. Season with salt and ground black pepper.
  5. Meanwhile, heat up taco shells. Do it in a microwave or, as I do, in an oven. Divide 8 tacos into two parts, wrap each of them in aluminum foil and transfer them onto a small baking tray. Put them into a conventional oven preheated to 165 deg C for around 7 minutes. Take them out of the oven then and keep them wrapped until filling is ready.
  6. Put a few lettuce leaves into each shell. Divide the prawn and vegetable sauce equally between 8 shells - it turned out to be 1.5 tbsp per shell in my case. Place a few jalapeño slices on top of each taco, add 1 tsp of thick sour cream and scatter some chopped coriander on top. Serve with quartered limes.
  7. Enjoy!

Approximate nutritional value

1 taco (recipe makes 8 tacos)

  • 228 kcal
  • Carbs: 20 g
  • Fat: 11 g
  • Protein: 13 g
  • Fibre: 2 g

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