Chipotle Prawn Tacos

    (351)
    30 minutes

    This is a beautifully flavourful way to serve prawns - in warm corn tortillas and spiced with smoked chipotle chillies, coriander, onion and lime.


    318 people made this

    Ingredients
    Serves: 6 

    • 375g bacon, cut into small pieces
    • 1/2 onion, diced
    • 1 kg large cooked prawns - peeled, deveined and cut in half
    • 3 chipotle chillies in adobo sauce, minced
    • 12 corn tortillas
    • 1 cup chopped fresh coriander
    • 1 lime, juiced
    • 1 pinch salt to taste

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large, deep frypan fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the prawns and chipotle chillies; cook 4 minutes or until heated through.
    2. Heat tortillas on an ungreased frypan over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with prawns mixture. Sprinkle with coriander, lime juice and salt.
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    Reviews and Ratings
    Global Ratings:
    (351)

    Reviews in English (247)

    by
    403

    Here's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant in my town: Use peeled and deveined raw shrimp (medium size) - marinate shrimp in the sauce from one small can of chiles in adobo (discard the chiles), a generous pinch of cayenne pepper (we like it hot!), juice of two limes, and two tablespoons of flour (thickens the mixture so it stays on during cooking). Marinate for at least 30 minutes. Preheat a skillet on high heat, add shrimp, cook 3-4 minutes or until shrimp are done. Serve in warmed white corn tortillas (2 tortillas per taco - Mexican restaurants almost always double-wrap corn tortilla tacos). Garnish each taco with a slice of avocado and a sprinkle of fresh cilantro. Amazing!  -  13 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    88

    These shrimp were so easy and quick to make. Of course, the hardest part is making and prepping the items to put with it and shelling the shrimp. I made fresh corn tortillas and fresh guacamole as well as Best Black Beans from this site. A fresh pico de gallo or salsa to go with it would have even been better.The fresher the shrimp the better these tacos will be. Be sure to keep moving the shrimp around so that the bottom ones do not get too done too quickly. Do not cook the shrimp too long as they will get tough. Also use a high quality, robust flavored bacon for best flavor. I was able to cut down the quantity of the bacon to 8 oz and still had enough flavor and pieces to go with the shrimp. Great recipe! Thanks for sharing...my husband gobbled it up and thanked me profusely.  -  11 Aug 2008  (Review from Allrecipes USA and Canada)

    by
    69

    My husband cooked this tonight and it was AMAZING! The one and only reason I gave it 4 stars instead of 5 is because he used only 1 chipotle pepper instead of 3. I really love spicy foods and have a pretty high tolerance for spicyness and the 1 pepper made this dish firey hot! I would not have enjoyed it if it was any hotter. We will definitely be keeping this recipe to use again. Thanks!  -  28 Dec 2007  (Review from Allrecipes USA and Canada)

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