Mexican-Inspired Taco Salad with Spot Prawns

Name: Mexican-Inspired Taco Salad with Spot Prawns
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 1.5 lbs Wild Alaska Spot Prawns (peeled); 1 tbsp olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/4 teaspoon onion powder; 1/4 teaspoon cayenne pepper (optional, for heat); 2 cloves minced garlic; salt and pepper; 1 cup cherry tomatoes, halved; 1 cup corn kernels (fresh, canned, or grilled); 1 cup black beans; 1/2 small red onion, thinly sliced; 1 jalapeño, finely chopped (optional, for heat); 1/4 cup fresh cilantro, chopped; radish, thinly sliced; Avocado, diced; 4 cups mixed greens or shredded romaine lettuce; crumbled tortilla chips; juice of 2 limes; 2 tbsp olive oil; 1 garlic clove; ½ tsp cumin; ½ tsp chili powder; salt and pepper to taste

Smoky wild spot prawns make this colorful taco salad feel like a full meal. Corn, black beans, avocado and crisp radish bring plenty of texture, with crunchy tortilla chips scattered over the top.

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Mexican-Inspired Taco Salad with Spot Prawns

Author: Declan Chapin, Premier Catch

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Servings

Prep Time

20 minutes

Cook Time

4 minutes

This Mexican Prawn Salad is a fresh and flavorful dish that brings together bold flavors and healthy ingredients in every bite. Juicy prawns are tossed with crisp vegetables, creamy avocado, sweet corn, and a homemade dressing for a refreshing and protein-packed meal.

Perfect for warm days or anytime you’re craving something light yet satisfying, it’s easy to whip up and bursting with Mexican-inspired flavors. Serve it solo, with tortilla chips, or wrapped in warm corn tortillas for a quick, flavorful lunch or dinner.

Ingredients

Prawns:

1.5 lbs Wild Alaska Spot Prawns (peeled)
1 tbsp olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper (optional, for heat)
2 cloves minced garlic
salt and pepper

Salad:

1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, canned, or grilled)
1 cup black beans
1/2 small red onion, thinly sliced
1 jalapeño, finely chopped (optional, for heat)
1/4 cup fresh cilantro, chopped
radish, thinly sliced
Avocado, diced
4 cups mixed greens or shredded romaine lettuce
crumbled tortilla chips

Dressing:

juice of 2 limes
2 tbsp olive oil
1 garlic clove
½ tsp cumin
½ tsp chili powder
salt and pepper to taste

Directions

Thaw, rinse, and peel spot prawns.
Toss prawns with olive oil, minced garlic, smoked paprika, cumin, chili powder, onion powder, cayenne pepper, salt, and pepper.
Pan sear prawns in a skillet over high heat for two minutes per side.
In a large mixing bowl or on a platter, add the mixed greens, cherry tomatoes, corn, black beans, red onion, radish, avocado, jalapeño, and cilantro.
In a small bowl, whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper. Set aside.
Drizzle the dressing over the salad and toss everything together until evenly coated. Taste and adjust seasoning as needed.
Top with the seared prawns, crumble tortilla chips on top, and season with salt and pepper!

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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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