This recipe makes healthy prawn tacos that include seasoned king prawns served on mini tortillas with a crunchy salad, avocados and a sour cream sauce. The recipe is quick, easy and ideal for lunch or dinner.

This healthy prawn tacos recipe is an updated version of the prawn tacos which I posted last year. I have been working on the recipe and even though the original was yummy, I now feel it is much better.

The changes I made are to season the prawns differently and change the dressings used. The old recipe included guacamole as part of the recipe but I decided to use sliced avocado instead. It has all definitely changed for the better.

This prawn tacos recipe is quick, easy and you can have this delicious meal whipped up in no time. Prawns or shrimp as they are sometimes known are very low in calories and high in protein which makes this recipe perfect if you're are looking for a nutritionally balanced meal.

Ingredients for Healthy Prawn Tacos

For the full list of ingredients and measurements, scroll to the recipe card below.

King prawns – I use large king prawns or large shrimp.
Seasonings - salt, black pepper, garlic granules, onion granules, paprika and chilli powder (mild or hot).
Olive oil - for cooking.
Sauce - includes sour cream, low fat mayonnaise, coriander leaves and lime juice.
Tortillas - I use mini tortilla wraps.
Salad - I add romaine lettuce, carrots, red cabbage, red onion and avocados to these tacos.

2 prawn tacos on a plate with 2 in the background.

How to Make Healthy Prawn Tacos

Season the prawns

In a bowl, season the deveined prawns with salt, black pepper, garlic granules, onion granules, paprika and chilli powder then mix to coat all the prawns.

Cook the prawns

Place a frying pan on a medium heat and add the olive oil. Once the oil heats, add the prawns and cook for 2 minutes then turn each prawn over and cook for another 2 minutes. Ensure the prawns are cooked throughout. Remove from the heat and set aside.

Make the sauce

Add the sauce ingredients to a bowl and mix to combine.

Heat the tortillas

One by one, add the tortillas to a frying pan on a medium heat and toast for 30 - 40 seconds on each side.

Assemble the tacos

Add the romaine, carrots, red cabbage, red onions, avocados and prawns to the warmed tortillas in any order you like then drizzle or spoon on the soured cream sauce and enjoy!

Recipe Tips - Other Ways to Heat the Tortillas

You can leave out the frying pan and warm them directly on the stove flames. It is extremely important to use tongs if doing it this way. Place them directly on a low heat and warm for 10 secs. Use the tongs to turn them over and warm the other side. The tortillas will come out more crispy if you warm them this way.
You can warm them in a microwave. Place the tortillas on a microwavable plate, cover with a damp paper towel and warm for 40 seconds or until warmed to your desired temperature.
You can also warm them in the oven by wrapping them in aluminium foil and placing them in a preheated oven (gas mark 4/350^oF/180^oC/160^oC fan). Warm for 10 minutes.

Storage

I usually make these tacos to eat immediately. You can prepare this recipe ahead of time and store in the fridge for up to 2 days. Prepare and store the prawns, salad and dressing then store them in separate containers. Only put the tacos together when you’re ready to eat them.

Nutrition

4 prawn tacos on a plate with sour cream dressing.

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Healthy Prawn Tacos

Seasoned king prawns served on mini tortillas with a crunchy salad, avocados and a sour cream sauce. Quick, easy and ideal for lunch or dinner.

Prep Time15

Cook Time4

Total Time19

Yield: 4 tacos

Calories: 260kcal

Ingredients

For the Prawns

200g raw king prawns
½ tsp salt
½ teaspoon black pepper
1 teaspoon garlic granules
1 teaspoon onion granules
½ teaspoon paprika
½ teaspoon chilli powder
1 teaspoon olive oil for cooking - you can also use a oil of your choice.

For the Sauce

2 tablespoon sour cream full fat
2 tablespoon mayonnaise reduced fat
2 sprigs coriander
2 teaspoon lime juice squeezed from a fresh lime

To Assemble

4 mini tortilla wraps or soft tacos
40g romaine lettuce around 4 large leaves
2 small carrots julienned
40g red cabbage finely sliced
½ small red onion finely sliced
1 small avocado stone removed and sliced.

Instructions

Devein the prawns then wash and dry with paper towels. Add them to a bowl, and season them with salt, black pepper, garlic granules, onion granules, paprika and chilli powder. Mix to coat all the prawns.
Heat the oil in a frying pan on a medium heat and cook the prawns for 4 minutes turning halfway through. Ensure the prawns are cooked throughout. Remove from the heat and set aside.
In a small bowl, combine the soured cream, mayonnaise, coriander and lime juice then set aside.
Toast the tortillas one by one in a frying pan for 30 - 40 seconds on each side then add the lettuce, carrots, red cabbage, red onions, avocados and prawns to them in any order. Drizzle or spoon on the soured cream sauce and enjoy.