Premier Catch Spot Prawn Tacos
1.5 lb Wild Alaska Spot Prawns, thawed and peeled
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
Marinade for prawns:
Mix all ingredients in a bowl, add shrimp 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.
To cook prawns:
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.
To assemble tacos:
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 oven on 250 degrees for 10 minutes.
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.