Print Options:

Australian prawn tacos with pickled jalapeño salsa

Yields1 ServingPrep Time10 minsTotal Time10 mins

Please add 30 min chill time to the 10 min prep time. Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

Australian prawn tacos with pickled jalapeño salsa recipe

 ½ cup sliced pickled jalapeños
 3 tbsp pickled jalapeños liquid
 ¼ cup coriander leaves, chopped
 1 green onion, chopped
 24 large cooked Australian prawns
 1 red onion thinly sliced
  cup white wine vinegar
 2 cups shredded cabbage
 8 small corn tortillas, grilled
 Coriander leaves and fresh lime to serve
To make the pickled jalapeño salsa:

Place jalapeños, pickling liquid, coriander and green onion into a small food processor and process till coarsely chopped.

To make the tacos:

Peel and devein the prawns, leaving the tails intact or remove if desired.


Place half of the salsa into a bowl, add the prawns and toss to combine. Refrigerate until ready to serve.


Place the onions and vinegar into a bowl and season with salt and pepper, toss to combine. Refrigerate for 30 minutes.


Divide the cabbage and prawns between the tortillas, top with pickled onions, coriander and fresh lime juice.
Serve with extra pickled jalapeño salsa.