Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Premier Catch
4
20 minutes
5 minutes
Mexican-Inspired
Main Course
1.5 lb Wild Alaska Spot Prawns, thawed and peeled
Flour or corn tortillas
Avocado
1 tbsp olive oil, for the skillet
Fresh cilantro, for topping
Lime, for serving
1/2 cup olive oil
1/4 cup lime juice (approx. two limes)
3 tbsp fresh cilantro, chopped
3 garlic cloves, minced
1.5 tbsp cayenne pepper
1 tsp salt
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
1 cup plain greek yogurt (or sour cream)
2-3 tbsp sriracha sauce
Mix all ingredients in a bowl, add prawns and marinate for 20-30 minutes. While prawns marinate, prepare cabbage slaw and sauce.
Whisk greek yogurt, olive oil, lime juice, cilantro in small bowl until combined and creamy.
Pour over remaining ingredients in a larger bowl and toss well.
Heat 1 tbsp olive oil in large skillet on medium-high heat.
Add prawns (with marinade mixture) and cook 2-3 minutes, turning once, until opaque in the center.
We prefer to warm the tortillas individually in a small skillet or on the stove, but you can also wrap them in a damp paper towel, then foil, and warm in a 250°F oven for 10 minutes.
Layer the cabbage slaw, prawns, and taco sauce in the tortillas and top with fresh cilantro, fresh avocado, and lime.
This is a J. Besecker family favorite.
women-owned, family-run
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.
