INGREDIENTS
- 1 pound fresh prawns or frozen/thawed
- 1 tsp chili powder
- 1 tsp sweet paprika
- ½ tsp garlic powder
- ¼ tsp ground cumin
- ¼ tsp ground cayenne pepper (optional)
- ¼ tsp salt
- 1 TBSP Cherry Creek Avocado Oil
- 1-2 limes
- 1 cup finely shredded/chopped red cabbage
- 2 cups shredded lettuce and/or shredded green cabbage
- 2-4 TBSP homemade or store-bought ranch dressing*
- 1 jalapeño pepper (diced or sliced thin)
- 8 soft corn tortillas
- ¼ cup fresh chopped cilantro plus extra to taste
INSTRUCTIONS
- Clean and peel prawns, defrosting if needed. Lately we’ve been buying frozen, deveined, easy-peel prawns. All we have to do is defrost, peel, and cook! You can also buy your prawns already peeled if you’d like!
- Set prepped prawns in the fridge, covered while you make your slaw.
- To make the slaw, combine shredded lettuce, cabbage, jalapeño, and cilantro in a small bowl and top with a quality all-natural ranch dressing. (store-bought or homemade both work here!) Mix until lightly coated.
- Pat prawns dry and season with chili powder, paprika, garlic powder, cumin, cayenne pepper and salt. Mix well to coat both sides.
- Heat a large pan or skillet to medium-high heat with 1 TBSP of Cherry Creek Avocado Oil and sauté your prawns. Cook on each side for about 2 minutes until prawns curl and become opaque. The cook time will depend on the heat setting you choose and the size of your prawns, but regardless they’ll be perfectly cooked in a matter of minutes. While the prawns are still in it, deglaze the pan with fresh squeezed lime juice and mix well.
- Warm corn tortillas in a large skillet. You can use a non-stick skillet to keep things oil-free or heat a little Cherry Creek Avocado Oil in a stainless steel skillet and lightly pan-fry your tortillas until the edges are crispy.
- Line your warmed corn tortillas with prawns and top with a hearty scoop of slaw. Serve with lime wedges to add an extra burst of citrus. Add any extras your heart desires and dig in!
NOTES
When it comes to cilantro, use as much or as little as you’d like! Not a fan of cilantro? No problem! Skip the cilantro entirely and jazz up the flavour of your slaw using thinly sliced red onion instead.
To control the spice/heat of these tacos, adjust the amount of fresh jalapeño and cayenne pepper. Add more of less based on preference. For extra spicy tacos feel free to add a little hot sauce too!
Nutrition facts below are estimated with an online nutrition calculator. Adjust as needed. This recipe yields 6-8 tacos and will vary based on prawns size and how much each taco is stuffed. Enjoy!
NUTRITION
Calories: 159kcal, Carbohydrates: 15g, Protein: 14g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 144mg, Sodium: 577mg, Potassium: 167mg, Fibre: 3g, Sugar: 1g, Vitamin A: 480IU, Vitamin C: 13.8mg, Calcium: 114mg, Iron: 1.9mg
