Southwestern Prawns Soft Tacos
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant Southwestern prawn soft tacos recipe is a fantastic choice for those seeking a light yet satisfying high-protein meal. The prawns are marinated in a zesty blend of lime juice, honey and aromatic spices, ensuring every bite is bursting with fresh, coastal flavours. Paired with a charred corn and tomato relish, these tacos offer a delightful contrast of textures and a natural sweetness that perfectly complements the warmth of the Cajun seasoning.
Ideal for a quick midweek dinner or a nutritious weekend lunch, these tacos are as healthy as they are delicious. Using whole-wheat tortillas and lean prawns keeps the fat content low while providing a substantial boost of protein. Serve them with an extra squeeze of lime and some freshly chopped coriander for a colourful, homemade dish that feels truly special.
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Ingredients for Southwestern Prawns Soft Tacos
1 1/2 tablespoons minced red onion
1/2 teaspoons finely chopped garlic
1 tablespoon honey
1 teaspoon chopped fresh coriander
1/2 cup freshly squeezed lime juice
1/2 teaspoons Jamaican jerk or Cajun seasoning
1/8 teaspoons paprika
16 prawns, shelled, deveined, tails removed
2 ears corn (or 240ml canned or frozen and thawed)
Vegetable-oil cooking spray
6 Roma tomatoes, diced
1 spring onion, chopped
Lime- or lemon-pepper seasoning
4 lowfat whole-wheat tortillas
1 teaspoon chopped fresh coriander
1 spring onion, chopped
How to make Southwestern Prawns Soft Tacos
Combine marinade ingredients with 60ml water and season with salt. Add prawns; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove prawns and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few prawns at a time and cook until just opaque; remove prawns. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 prawns on each tortilla; top with corn relish and marinade sauce. Sprinkle with coriander and spring onion.
Descargo de responsabilidad
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historia del artículo
La información de esta página ha sido revisada por médicos cualificados.
17 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido

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