Mojito Prawn Tacos Recipe – Mexican Special
These gorgeous prawn tacos combine a classic Cuban mojito cocktail with spicy Mexican street food for a summer mash-up. Quickly cooked on a barbecue or griddle, these easy lime, rum and mint-flavoured tacos are served with a refreshing salsa and zingy slaw.
- Prep Time10 min
- Cook Time20 min
- Total Time30 min
Mojito Prawn Tacos Ingredients:
- 400g peeled raw jumbo king prawns, defrosted if frozen
- 2 garlic cloves, crushed
- 1 tsp lime zest, grated
- 1 tbsp paprika
- 2 tsp extra virgin olive oil
- 8 plain mini tortillas
- lime wedges, to serve
- 150g cucumber, finely chopped
- 150g tomatoes, finely chopped
- 1 bird’s eye chilli, finely chopped
- 1 tbsp white rum
- 2 spring onions, finely sliced
- 75g mayonnaise
- 2 tsp lime juice
- 1 tbsp white rum
- 400g white cabbage, finely shredded
- 2 spring onions, finely sliced
- 30g fresh mint leaves, roughly chopped
How To Make Mojito Prawn Tacos
Add the prawns, garlic, lime zest, paprika and extra virgin olive oil to
a bowl and toss together. Cover and marinate in the fridge for 30 mins.
Meanwhile, mix together all the ingredients for the salsa and set aside.
For the slaw, combine the mayonnaise, lime juice and rum to create a smooth dressing. Add the shredded cabbage, spring onions and most of the mint, reserving a few leaves to garnish.
Preheat a barbecue or griddle pan. Cook the prawns away from the main
flames or over a low heat for 2-3 mins, turning regularly with tongs,
until lightly charred and cooked through.
Toast the tortillas briefly on the hot grill or griddle to warm through.
Load up the tortillas with the slaw, prawns, salsa and reserved mint.
Serve with the lime wedges to squeeze over.
Recipe Notes:
You could also use 8 crunchy taco shells for this recipe if preferred.
