Gluten-Free Spicy Prawn Tacos
Dive into bold, zesty flavors with these Gluten-Free Spicy Prawn Tacos, a vibrant and healthy twist on taco night! Tender prawns are seasoned with a smoky, spicy blend of chili powder, smoked paprika, and cumin, then seared to perfection in olive oil. Nestled in warm, gluten-free corn tortillas, they’re paired with a refreshing and colorful slaw made from crisp red cabbage and carrots tossed in a tangy lime-yogurt dressing. Finished with fresh cilantro, optional jalapeño slices for a kick, and a squeeze of lime, these tacos deliver a satisfying balance of heat, freshness, and crunch. Quick and easy, this recipe comes together in just 25 minutes, making it perfect for a weeknight meal or a flavorful gathering. Enjoy a delicious fusion of spice and zest, with no gluten to worry about!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Raw prawns (peeled and deveined)
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Gluten-free corn tortillas
- 150 grams Shredded red cabbage
- 50 grams Grated carrot
- 2 tablespoons Fresh lime juice
- 3 tablespoons Greek yogurt or dairy-free yogurt
- 1 teaspoon Honey or agave syrup
- 2 tablespoons Fresh cilantro (chopped)
- 1 piece Jalapeño (optional, sliced)
Instructions
In a medium-sized bowl, combine chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Add the raw prawns and drizzle with 1 tablespoon of olive oil. Toss until the prawns are evenly coated in the spice mixture.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the prawns and cook for 2-3 minutes per side, or until they are pink, opaque, and cooked through. Remove from heat and set aside.
In a small bowl, whisk together the Greek yogurt (or dairy-free yogurt), lime juice, and honey (or agave syrup). Set the dressing aside.
In a mixing bowl, combine the shredded red cabbage, grated carrot, and half of the chopped cilantro. Pour the yogurt-lime dressing over the slaw and toss well to coat.
Warm the gluten-free corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they are pliable and lightly toasted.
Assemble the tacos: Place a generous scoop of slaw onto each tortilla, followed by a few cooked prawns. Sprinkle with the remaining cilantro and sliced jalapeño if desired.
Serve immediately with lime wedges on the side for an extra zesty finish.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 946 mg | 316% | |
| Sodium | 2141 mg | 93% | |
| Total Carbohydrate | 233.7 g | 85% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 24.2 g | ||
| Protein | 150.9 g | 302% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 800 mg | 62% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2545 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
