Premier Catch Spot Prawn Tacos
1.5lbs Wild Alaska Spot Prawns, thawed and peeled
Flour or corn tortillas
Marinade for prawns:
1/2 cup olive oil
1/4 cup lime juice (approx 2 limes)
3 tbsp fresh cilantro, chopped
3 garlic cloves, minced
1 1/2 tbsp cayenne pepper
1 tsp salt
Mix all in ingredients in bowl, add shrimp and marinate for 20-30 min. While prawns are marinating, prepare cabbage slaw and sauce.
1/2 head of green cabbage, finely chopped
1/2 onion, finely chopped
3/4 cup plain greek yogurt (or sour cream)
1/4 cup olive oil
1/4 cup lime juice
2 tbsp fresh cilantro, chopped
1/2 tsp salt
1/2 tsp pepper
Whisk greek yogurt, olive oil, lime juice and cilantro in small bowl until combined and creamy. Pour over remaining ingredients in larger bowl and toss well.
1 cup plain greek yogurt (or sour cream)
2-3 tbsp sriracha sauce
To cook prawns:
Heat 1 tbsp olive oil in large skillet on med-high heat. Add prawns (with marinade mixture) and cook 2-3 minutes, turning once, until opaque in center.
To assemble tacos:
We prefer to warm the tortillas individually in a small skillet on the stove but you can also wrap them in a damp paper towel, then foil, and warm in oven on 250 degrees for 10 min. Layer the cabbage slaw, prawns and taco sauce in the tortillas and top with fresh cilantro, fresh avocado and lime. Enjoy! This is a J. Besecker family favorite!