Gluten-Free Spicy Prawn Tacos

Dive into the vibrant flavors of these Gluten-Free Spicy Prawn Tacos—a perfect combination of zesty, smoky, and fresh ingredients that will elevate your taco night. Juicy, chili-rubbed prawns cooked to perfection are paired with a crunchy red cabbage and carrot slaw tossed in a tangy lime-yogurt dressing. Served on warm, gluten-free corn tortillas and garnished with fresh cilantro and optional jalapeño slices for extra heat, these tacos are as satisfying as they are colorful. Quick and easy to prepare in just 25 minutes, this recipe is perfect for a weeknight dinner or a fun gathering with friends. Serve with lime wedges for a citrusy kick, and enjoy a meal that's naturally gluten-free, packed with flavor, and irresistibly delicious!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams Raw prawns (peeled and deveined)
• 1 teaspoon Chili powder
• 1 teaspoon Smoked paprika
• 1 teaspoon Ground cumin
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 8 pieces Gluten-free corn tortillas
• 150 grams Shredded red cabbage
• 50 grams Grated carrot
• 2 tablespoons Fresh lime juice
• 3 tablespoons Greek yogurt or dairy-free yogurt
• 1 teaspoon Honey or agave syrup
• 2 tablespoons Fresh cilantro (chopped)
• 1 piece Jalapeño (optional, sliced)

Directions

Step 1

In a medium-sized bowl, combine chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Add the raw prawns and drizzle with 1 tablespoon of olive oil. Toss until the prawns are evenly coated in the spice mixture.

Step 2

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the prawns and cook for 2-3 minutes per side, or until they are pink, opaque, and cooked through. Remove from heat and set aside.

Step 3

In a small bowl, whisk together the Greek yogurt (or dairy-free yogurt), lime juice, and honey (or agave syrup). Set the dressing aside.

Step 4

In a mixing bowl, combine the shredded red cabbage, grated carrot, and half of the chopped cilantro. Pour the yogurt-lime dressing over the slaw and toss well to coat.

Step 5

Warm the gluten-free corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they are pliable and lightly toasted.

Step 6

Assemble the tacos: Place a generous scoop of slaw onto each tortilla, followed by a few cooked prawns. Sprinkle with the remaining cilantro and sliced jalapeño if desired.

Step 7

Serve immediately with lime wedges on the side for an extra zesty finish.

Nutrition Facts

Serving size	1237.9 grams (1237.9g)

Amount per serving	% Daily Value*
Calories	1869

Total Fat 47.10g	60%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 2.70g
Cholesterol 947mg	316%
Sodium 2141mg	93%
Total Carbohydrate 233.70g	85%
Dietary Fiber 31.50g	113%
Total Sugars 24.20g
Protein 150.90g	302%

Vitamin D 0IU	0%
Calcium 800mg	62%
Iron 10mg	56%
Potassium 2545mg	54%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.6%

Protein: 30.8%

Carbs: 47.6%