30 December 2012,23:16 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Preheat the oven to 180°C (350°F/ Gas 4). Combine the tomato, lime juice, chilli powder and cumin.
  • Heat the oil in a frying pan, add the onion and garlic and cook gently for 3-5 minutes, or until soft.
  • Add the prawns and toss briefly, then stir in the tomato mixture and cook for another 3-5 minutes, or until the prawns are pink and cooked.
  • Stir in the parsley. Meanwhile, heat the taco shells on a baking tray in the oven for 5 minutes.
  • Place some lettuce in the bottom of each taco shell, then fill with the prawn mixture. Top with some avocado and a dollop of sour cream.


  • 2 firm ripe tomatoes, seeded and diced
  • 2 tablespoons lime juice
  • ½ teaspoon chilli powder
  • ½ teaspoon ground cumin
  • 2 tablespoons cooking oil
  • 1 red onion, diced
  • 4 garlic cloves, crushed
  • 18 raw medium prawns (shrimp), peeled, deveined and roughly chopped
  • 3 tablespoons chopped flat-leaf (Italian) parsley
  • 8 taco shells
  • 150 grams iceberg lettuce, shredded
  • 1 avocado, diced
  • 125 grams sour cream

4 comments for “Prawn Tacos”

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