prawn tacos

Prawn Tacos

Who ever said tacos were just for Tuesdays? We think these can be enjoyed any day of the week. Cooked with sweet chilli sauce and lime to give a beautiful sweet and sour flavour, these go great with dollop of sour cream on top and ready in less than 15.
Print Recipe


1 x 180g pack Donegal Catch Prawns (Defrosted)

2 tablespoons of Sweet chilli sauce

6 flatbreads or small soft tortillas

1 head of Baby Gem lettuce, shredded

4-6 cherry tomatoes, quartered

½ red onion, thinly sliced

2 tablespoons of Sour Cream

1 Lime


  1. Defrost the prawns and dry on kitchen paper.
  2. Put in a bowl and add in the sweet chilli sauce.
  3. Add the juice of half the lime to the sour cream and stir well.
  4. Heat a pan over a medium heat and add the prawns. Cook briefly until the prawns are hot through and have a bit of colour.
  5. Heat the flatbreads or tortillas and fill with the lettuce, tomatoes and red onion.
  6. Top with the hot prawns, add a drizzle of sour cream and serve with the remaining lime cut in wedges.
  7. * To defrost prawns: remove required amount of Prawns from packaging and place on a plate. Cover with cling film and defrost in a refrigerator for a minimum of 8 hours.

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