These prawn tacos not only look beautiful and vibrant but they taste absolutely delicious and better yet, can be ready in just minutes. These Australian prawns are juicy and plump and when grilled on a BBQ or griddle pan they become caramelised and sweet marrying perfectly with the sweet smokey flavour of Paprika. In this recipe Lynton combines these spicy prawns with a zesty fresh slaw including some Fennel Seeds for extra crunch and flavour. All wrapped up in a tortilla with cool creamy avocado, this is a little flavour pocket rocket!
Simple, easy and vibrant. Perfect for warm summer nights with a beer in hand! Use our easy-to-follow recipe and follow along with Lynton to make this yummy dish at home.
*If you can’t get your hands on Cholula Sauce simply toss your prawns in some Smoked Paprika and olive oil before grilling, it works a treat!
Spices used in this recipe
Smokey Paprika has a vibrant red colour with a warm, silky, and slightly woody capsicum flavour. Our paprika is sourced from Spain and smoked here in Melbourne using traditional oak wood smoke. This ensures that you get a beautiful rich smokey depth of flavour to your dishes every time.$6.95
Fennel Seeds Whole
Fennel seeds whole are obtained from the aromatic and tall fennel plant, which originated in the Mediterranean and are member of the caraway family. The seeds release strong anise flavour that is warm and breath freshening. It is key ingredient of the Chinese five spice and Herbs de Provence$3.45
Preheat a large griddle pan over high heat.
In a large mixing bowl combine the prawns and the Cholula sauce and salt and toss to combine.
Cook the prawns off in batches for 2-3 minutes per batch or until cooked through and with nice char marks on them.
While the prawns cook make the slaw. Combine all the ingredients in a mixing bowl and toss everything until the cabbage is completely covered.
Once the prawns have cooked, set aside while you grill the tortillas off.
Once the tortillas are warm, assemble the tacos. Place some slaw down before scooping avocado into the centre and topping with prawns and lastly garnishing with spring onion and coriander.