If you’re looking for a quick recipe that you can make for lunch or dinner then you must try these prawn (shrimp) Jalapeño quesadilla tacos. These delicious taco quesadillas are made up of prawns cooked in a spicy tomato lime sauce and some mozzarella cheese.

2 prawn tacos on plate with a sauce pot with hot sauce - chopped coriander sprinkled on for garnish.

These prawn (shrimp) jalapeños quesadilla tacos are inspired by a dish called ‘Taco Gobernador’ (governors tacos) that originated in a town in Mexico called Sinaloa. Taco Gobernador is a cross between prawn quesadillas and prawns tacos and according to some online sources, it was created at a restaurant in Sinaloa for the governor of the town. This recipe is similar to Taco Gobernador but has been adapted for ease and convenience.

This recipe is quick and easy so you can have these delicious prawn (shrimp) quesadilla tacos ready in less than 30 minutes. These quesadilla tacos are tasty, cheesy and they are perfect for those that love quesadillas and tacos. The tortillas for these tacos are toasted in a pan to give them a crisp texture which goes perfectly with the prawns and cheese. If like me, you love spicy food then you’re guaranteed to love this prawn taco recipe. These quesadilla tacos are super spicy so they're perfect for all lovers of spicy food.

3 quesadillas on a white plate sprinkled with chopped coriander.

Ingredients for Prawn Jalapeño Quesadilla Tacos

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

Prawns - use raw king prawns or raw shrimp.
Seasonings - salt, black pepper, garlic powder, onion powder, chilli powder and oregano.
Butter - use salted or unsalted butter.
Onion - use a large brown/yellow onion.
Jalapeño - I use pickled jalapeños.
Coriander - fresh coriander also known as cilantro.
Tomato purée - double concentrated purée.
Lime juice - use the juice from a fresh lime.
Mini wraps - or small tortillas (approximately 6 - 7 inches).
Cheese - I use mozzarella or you can use your favourite melting cheese.

How to Make Prawn Jalapeño Quesadilla Tacos

Season the prawns

Chop the prawns into 2 - 3 pieces then add them to a bowl and season with salt, black pepper, garlic powder, onion powder, chilli powder and dried oregano. Set the bowl aside.

Make the filling

Add the butter to a frying pan and place on a medium to high heat. When the butter is sizzling, add the onions and cook for 2 minutes. Add in the prawns cook for 1 minute while stirring then mix in the chopped jalapeños and coriander followed by the tomato purée and lime juice. Once the prawns are cooked through, transfer to a bowl.

Assemble the tacos

Lightly grease the frying pan with butter and place on a low to medium heat. Add a tortilla then sprinkle 25g cheese on half the tortilla. Top with ¼ of the prawn mixture then top the prawns with another 25g of cheese.

Cook the tacos

Fold the tortilla and cook for 30 seconds. Turn the taco over and cook for another 30 seconds until golden brown. Transfer the taco to a plate and repeat the process with the rest of the tortillas.

3 shrimp quesadilla tacos on a white plate with shot sauce and lime to left of tacos.

Recipe Tips

These prawn jalapeño quesadilla tacos are super spicy but you can make some adjustments if you don’t like spice. To make them less spicy, use mild chilli powder to season.
You can also use less jalapeños to make them less spicy.
You can easily double the ingredients to make 8 tacos.

Storage

Makes these tacos to eat immediately. If you do have any leftover then store in the fridge for up to 2 days and reheat in the oven. Bear in mind the prawns may become slightly chewy if you reheat which is why I recommend you make them to consume immediately.

Nutrition

3 shrimp quesadilla tacos on a white plate with half a lime to the right.

Recipes You May Like!

5 from 1 vote

Print Recipe Pin Recipe

Prawn Jalapeño Quesadilla Tacos

These prawn Jalapeño quesadilla tacos are quick, easy and prefect for those that love shrimp and spicy food.

Prep Time5

Cook Time10

Total Time15

Author: Andrea

Yield: 4 Tacos

Calories: 374kcal

Ingredients

For the Prawns

250g raw jumbo king prawns or shrimp deveined
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder or granules
1 teaspoon onion powder or granules
¾ teaspoon chilli powder use mild if you want to reduce the spiciness.
¾ teaspoon dried oregano
20g butter
1 large brown onion (chopped)
40g pickled jalapeños (chopped)
1 tablespoon coriander or cilantro (chopped)
2 tablespoon tomato puree
1 lime (squeezed)

To Assemble

4 tortillas or mini wraps 6 - 7 inches
200g grated mozzarella or Oaxaca cheese
Chilli sauce to serve

Instructions

Dry the prawns with paper towels then chop each prawn into 2 - 3 pieces. In a bowl, season the prawns with salt, black pepper, garlic powder, onion powder, chilli powder and dried oregano then set aside.
Place a frying pan on a medium - high heat then add in the butter. Once the butter has melted and sizzling, add the onions and cook for 2 minutes. Add the prawns to the pan and continue to cook the prawns with the onions for 1 minute while stirring.
Add in the chopped jalapeños and coriander and stir then add and mix in the tomato purée and lime juice. Once all the ingredients are combined and the prawns are cooked through, transfer the prawns to another container and set aside.
Lightly grease the same frying pan with butter and place on a low to medium heat. Add a tortilla then sprinkle 25g cheese on half the tortilla. Top with ¼ of the prawn mixture then top the prawns with another 25g of cheese.
Fold the tortilla and cook for 30 seconds. Turn the taco over and cook for another 30 seconds until golden brown. Transfer the taco to a plate and repeat the process with the rest of the tortillas.