Super pretty and tangy tacos that will get the whole family excited. Barbecue prawns are paired with a lime slaw, quick pickled red onion and charred corn. All topped with a generous drizzle of creamy chipotle dressing that packs a serious flavour punch!

Your new favourite taco Tuesday meal! These tacos are loaded with flavour and fresh ingredients. The prawns are super quick to cook too which makes these tacos a breeze to get on the table.

I personally like to cook my prawns on the barbecue hotplate. Extra charr & burnt crispy bits = more flavour! Feel free to cook them in a pan on the stove as they are really just as delicious!

What's in this recipe?

Creamy chipotle dressing

Mayonnaise & yoghurt
Mayonnaise & yoghurt are the creamy fats that make this dressing so luscious. I like to use a higher ratio of yoghurt to mayo as it isn’t quite so rich and overpowering for the delicate prawns. The mayo does add a richness to the dressing that makes it so delicious! Sometimes i just use yoghurt when making this dressing for the family during the week to make it a little healthier.
Lime juice & zest
Fresh lime juice and zest give the dressing acidity and a lovely freshness. Can be substituted with lemon.
Garlic
Half a clove of fresh garlic gives this dressing so much flavour and a little tang. Can be left out if sensitive to garlic.
Chipotle powder & smoked paprika
Chipotle powder gives this dressing a slight smokiness and heat. Smoked paprika also gives the dressing a smokey boost.

Quick pickled red onions

Red onion
When pickled, red onions are so pretty! I just adore the flavour of a quick pickled red onion, they can just about be paired with anything! Can be substituted with shallots if desired however they won’t be quite as pretty pink!
Apple cider vinegar
Apple cider vinegar is a sweeter vinegar and adds a lovely flavour to this pickle. Can be substituted with white wine vinegar or plain white vinegar.
Sugar & salt
A touch of sugar gives the pickles a little sweetness and the salt draws the moisture out of the onions.

Prawn tacos

Cabbage, carrot & spring onion
A combination of cabbage, carrot & spring onion are used for this quick slaw. Feel free to use red or white cabbage however I prefer red cabbage to give the tacos a little more colour.
Fresh corn
Fresh corn on the cob gives the tacos a beautiful sweetness. I like to charr the cobs on the barbecue to enhance the smokiness of the tacos. If corn is out of season, just use frozen corn and cook it according to packet directions.
Prawns
Living in the country, we are rarely able to source fresh prawns. I use frozen prawns here and defrost them in the fridge and remove their tails once thawed. I like to cook my prawns over high heat so they get crispy edges but the flesh is still moist and JUST cooked through - no overcooked rubbery prawns here!
Chipotle powder, salsa & garlic
Chipotle powder, salsa and fresh garlic are used to flavour the prawns. Chipotle powder gives the prawns smokiness and a little heat. I like to use salsa as a marinade for prawns as it keeps them juicy and moist, and the tomato flavour gives them a lovely sweetness. Choose mild, medium or hot according to your heat preference. Please use fresh garlic as jarred garlic has a sickly-sweet flavour that will overpower beautiful delicate prawn meat.
Butter
A staple fat for cooking prawns. Butter gives the prawns a fatty richness that brings out the sweet flavour of the lean meat.
Avocado
Avocado pairs so well with Mexican flavours. It adds another creamy element that goes so well with lime and spices. Can be left out if not in season.
Coriander & chili
Fresh coriander and chili are optional garnishes that really pack a flavour punch. Leave out either or serve on the side for people to serve themselves.

Step-by-step photos

Mixing chipotle dressing

Pickling onions

Mixing prawns with garlic, salsa & spices

Dressing slaw

Grilling corn & tacos

Cooking prawns