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Curtis Stone's Recipe: Soft Prawn Tacos

Tacos don’t have to be stuffed with a spicy mince filling – try taking this classic Mexican dish up a notch with this delicious prawn filling, served with grilled corn.

Serving Size:  4

Cook Time:   20 mins



  • 1 kg Australian raw banana prawns, peeled and deveined
  • 4 cloves garlic, finely chopped
  • zest and juice of 2 limes, separated
  • 1 tbsp finely chopped fresh ginger
  • 2 tbsp roughly chopped coriander stems
  • 3 tbsp olive oil
  • 1 cup sour cream
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • ¼ small green cabbage, core removed, thinly sliced
  • ½ small red onion, thinly sliced
  • ½ tsp salt
  • 8 flour tortillas
  • 1 large avocado, cut into 16 thin slices
  • ¼ cup coriander leaves
  • 4 ears corn, husks pulled back and tied (silk strands removed)
  • 1 extra lime, cut into 4 wedges



Preheat BBQ or chargrill pan to medium heat.

Combine garlic, lime zest, ginger and coriander stems with 2 tablespoons of olive oil in a large bowl. Add prawns and toss to coat. Set aside while preparing cabbage.

In a small bowl, thoroughly mix the sour cream, lime juice, smoked paprika, cumin and cayenne pepper. Season well with salt and pepper.

In a large bowl, toss the cabbage, red onion and salt. Stand for about 5 minutes to soften. Then add about half the sour cream mixture until well coated. Add more if needed to make a creamy consistency.

To warm the tortillas, place on grill and cook for about 2 minutes per side then stack on a plate covered with a tea towel or foil.

Drizzle the remaining tablespoon of olive oil over the corn and season with salt and pepper. Cook on chargrill, keeping the husk off the side of the pan to prevent burning, until slightly charred all over, about 10 minutes. Remove from heat and set aside covered with foil.

Cook the prawns on the grill for 3-4 minutes, or until pink. Remove to a bowl.

To assemble, divide the prawns evenly between the tortillas, top with a heaped spoonful of cabbage, and garnish with avocado and coriander leaves. Serve with corn and lime wedges.



If you prefer more heat in your tacos, increase the cayenne pepper to ½ teaspoon.

Grilled corn is a taste sensation – and something quite different from boiled or steamed corn. Cooked on the barbecue, it picks up all the charry smokiness and is utterly delicious.

This recipe was created by Curtis Stone.


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