For a tasty and spicy change from a regular taco, try blackened prawn tacos. A strong spice mix is used to coat the prawns, and then they are fried in a hot pan until they are crispy and smokey. If you like your food spicy, these tacos are great for you.
They also have just the right amount of fresh toppings to cool things down. Blackened prawn tacos are a hit whether you’re having a taco night or just want something quick and tasty.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (adjust for heat preference)
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 1 tbsp olive oil (for searing)
Instructions:
Toss the prawns with the following:
Add the chilli pepper, cumin, oregano, salt, and black pepper to a small bowl. Then add the paprika and mix them together. Toss the prawns in the spice mix so that all of them are covered.
How to cook the prawns:
Set a big pot or cast-iron pan on medium-high heat. Put the olive oil in the pan once it’s hot. Put the shrimp in the pan in a single layer.
Cook for two to three minutes on each side, or until the shrimp are opaque and the outside is slightly browned. Make sure the pan doesn’t get too full; if necessary, work in batches.
Get the tortillas ready:
Warm up the tortillas while the shrimp are cooking. You can either heat them in a dry pan over medium-low heat for 30 seconds on each side or put them in the microwave for 15 to 20 seconds while wrapped in a damp towel.
Put the tacos together:
Start putting the tacos together once the shrimp are done. Add some shrimp to each tortilla and then a handful of chopped cabbage or slaw mix to make it crunchy.
Put on the toppings:
Put diced tomatoes, red onion, fresh cilantro, and avocado pieces on top of the tacos, if you want to. For an extra spicy taste, squeeze fresh lime juice over the tacos. You can add a little salsa or crema on top to make it creamier.
Serve:
Serve: Put extra lime wedges and your favourite salsa or hot sauce on the side with your Blackened Shrimp Tacos. Enjoy right away, while the prawns are still warm and soft.
Also See: Cornbread Taco Bake
Nutrition
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Carbohydrates | 20 g |
| Fiber | 6 g |
| Sugars | 3 g |
| Fat | 16 g |
| Saturated Fat | 2 g |
| Cholesterol | 155 mg |
| Sodium | 800 mg |
| Vitamin A | 20% DV |
| Vitamin C | 40% DV |
| Calcium | 8% DV |
| Iron | 10% DV |
Can I make this with frozen prawns?
Yes, prawns that are frozen will work. Just make sure to thaw them the right way by putting them in the fridge overnight or running cold water over them. To make sure they crisp up well, pat them dry well before dressing.
Can I make the spice mix ahead of time?
Of course! The seasoning mix can be made ahead of time and kept for up to a month in a jar that won’t let air in. This makes sure you have the right mix ready to go and saves time when making these tacos.
Can I add more heat to the prawn tacos?
Yes! If you want the tacos to have more heat, you can either add more chilli pepper or slice some jalapeños. For extra kick, you could also pour hot sauce or a spicy salsa on top.
Which rolls work best for Blackened Shrimp Tacos?
You can use either flour or corn tortillas, but corn tortillas are often better for shrimp tacos because they taste and feel more like the real thing. You can also use soft flour tortillas the size of tacos if you’d rather.