Low Sodium Spicy Prawn Tacos
Dive into bold flavors with these Low Sodium Spicy Prawn Tacos, a vibrant, heart-healthy twist on traditional tacos. Featuring succulent, spice-rubbed prawns cooked to perfection, this recipe is packed with smoky chili powder, fragrant cumin, and a hint of smoked paprika—all without the need for added salt. Complemented by crisp red cabbage, creamy avocado slices, and a refreshing dollop of unsalted Greek yogurt, each taco delivers a satisfying balance of zest and texture. Served on warm, toasted corn tortillas and garnished with fresh cilantro and a squeeze of lime, these easy-to-make tacos come together in just 25 minutes, making them ideal for busy weeknights or patio dinners. Whether you enjoy them on their own or with a touch of low-sodium hot sauce, this recipe is perfect for anyone looking to savor bold flavors while keeping sodium in check.
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Recipe Information
Ingredients
- 500 grams Large prawns (peeled and deveined)
- 2 tablespoons Olive oil
- 1.5 teaspoons Chili powder
- 1 teaspoons Smoked paprika
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Ground black pepper
- 8 pieces Corn tortillas (6-inch size)
- 1 cup Red cabbage (shredded)
- 0.25 cup Fresh cilantro (chopped)
- 1 large Avocado (sliced)
- 2 pieces Lime (cut into wedges)
- 0.5 cup Plain Greek yogurt (unsalted, for garnish)
- 1 teaspoon Hot sauce (optional, low sodium variety)
Instructions
In a small bowl, whisk together the chili powder, smoked paprika, ground cumin, garlic powder, onion powder, and ground black pepper.
Pat the prawns dry using a paper towel. Rub them with 1 tablespoon of olive oil and then evenly coat them in the spice mixture.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the seasoned prawns to the skillet and cook for 2-3 minutes per side, or until they are pink, opaque, and slightly charred. Remove them from the heat and set aside.
In a dry skillet or on a gas stovetop flame, warm the corn tortillas one at a time for about 30 seconds per side, until lightly toasted and pliable.
Assemble the tacos by layering each tortilla with shredded red cabbage, cooked prawns, sliced avocado, and a sprinkle of fresh cilantro.
Drizzle a small dollop of plain Greek yogurt over the top for creaminess. Add a few drops of hot sauce if desired, keeping in mind the sodium content in the hot sauce label.
Serve immediately with lime wedges on the side for squeezing.
Nutrition Facts
Calories |
2075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 225.5 g | 82% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 13.5 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 966 mg | 74% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 3499 mg | 74% | |
*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.
