In this video, we'll show you how to make the perfect shrimp taco that's full of flavour and easy to make at home. Try it out today!

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➖ Recipe ➖
Prawns & Marinade -

1 Tbsp - Extra Virgin Olive Oil for Cooking
500g (1.1lbs) - Prawns, Peeled & Deveined
2 Tbsp (40ml) - Extra Virgin Olive Oil for Marinade
2 - Garlic Cloves, Grated
1/2 tsp (1g) - Ground Cumin
5g (0.2oz) - Coriander (Cilantro), Chopped
1/2 - Lime, Zest & Juice
Salt & Pepper to Taste

Tortilla & Fillings -

6-8 - Corn Tortillas, Toasted
Cotija Cheese, Feta Cheese or Ricotta Salata, Crumbled
Lime Wedges to Serve

Crema & Coleslaw -

Crema -

2/3 Cup (180g) - Sour Cream
1/2 - Lime, Zest & Juice
5g - Coriander (Cilantro), Chopped
1 tsp - Garlic Powder
Salt & Pepper to Taste

Coleslaw -

100g - Green Cabbage
100g - Red Cabbage
1/4 - Red Onion, Thinly Sliced
5g - Coriander (Cilantro), Chopped
1 - Lime, Zest & Juice
Salt & Pepper to Taste

Method -

1. Pat the shrimp dry and place them into a bowl along with all the marinade ingredients. Mix to combine and set aside.

2. Add sour cream, lime zest, juice, coriander (cilantro), and garlic powder in a bowl. Mix to combine and reserve 4 tbsp in a separate bowl. Add all the remaining coleslaw ingredients and mix well until covered in the dressing. Check seasoning and place in the fridge until ready to serve.

3. Place a large pan over medium-high heat, add extra virgin olive oil, and add the prawns and marinade once hot. Sear for 2 minutes on each side and remove.

4. Toast the tortillas in a dry pan until lightly charred.

5. Assemble the tortillas with a spoonful of the reserved crema and ricotta salata, slaw and prawns. Garnish with lime wedges and coriander (cilantro). Dig in.

Video Uploaded By
Jack Ovens

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