Soy-Free Spicy Prawn Tacos
Delight your taste buds with these soy-free spicy prawn tacos, a quick and flavorful recipe perfect for weeknight dinners or vibrant gatherings. Featuring tender, juicy prawns coated in a fiery blend of chili powder, smoked paprika, garlic powder, and ground cumin, these tacos offer bold, zesty flavors in every bite. Served on warm, charred corn tortillas and topped with crisp shredded red cabbage, creamy avocado slices, and a squeeze of fresh lime, they strike the perfect balance of spice and freshness. Customize your tacos with optional jalapeño for an extra kick or a dollop of soy-free Greek yogurt or coconut yogurt for a cooling, creamy finish. Ready in just 25 minutes, these gluten-free and dairy-free tacos are an impressively simple yet showstopping dish that everyone will love!
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Recipe Information
Ingredients
- 500 grams Prawns (peeled and deveined)
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Black pepper
- 8 pieces Corn tortillas
- 150 grams Red cabbage (shredded)
- 1 medium Avocado (sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 1 large Lime (cut into wedges)
- 1 small Jalapeño (sliced, optional)
- 100 grams Plain Greek yogurt or coconut yogurt (optional, for a soy-free creamy topping)
Instructions
In a medium-sized bowl, combine the chili powder, smoked paprika, garlic powder, ground cumin, sea salt, and black pepper.
Add the prawns to the bowl and drizzle with olive oil. Toss until the prawns are evenly coated with the spice mixture.
Heat a non-stick skillet over medium-high heat. Once hot, add the seasoned prawns in a single layer and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and set aside.
Warm the corn tortillas one at a time in a dry skillet or directly over a gas flame until slightly charred around the edges. Keep them wrapped in a clean kitchen towel to stay warm.
Assemble the tacos by adding a few prawns to each tortilla, then top with shredded red cabbage, slices of avocado, and jalapeño slices (if desired).
Sprinkle with freshly chopped cilantro and squeeze a wedge of lime over each taco for added brightness.
If using, drizzle with plain Greek yogurt or coconut yogurt for a creamy contrast.
Serve immediately while the prawns and tortillas are still warm. Enjoy!
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 978 mg | 326% | |
| Sodium | 1928 mg | 84% | |
| Total Carbohydrate | 214.1 g | 78% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 12.8 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 615 mg | 47% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 3358 mg | 71% | |
*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.
