Chipotle prawn tacos

    (354)
    30 min

    A fabulous taco recipe that is nice enough for entertaining. The flavour from the chipotle chiles in adobo sauce really sets this recipe apart. Look for tinned chipotles in adobo sauce online or in speciality shops.


    322 people made this

    Ingredients
    Serves: 6 

    • 340g streaky bacon, cut into small pieces
    • 1 onion, diced
    • 900g large cooked prawns - peeled, deveined and halved
    • 3 chipotle chillies in adobo sauce, minced
    • 12 corn tortillas
    • 45g chopped fresh coriander
    • 1 lime, juiced
    • salt to taste

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large, deep frying pan, fry the bacon over medium-high heat until evenly brown. Drain excess fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the prawns and chipotle chillies; cook 4 minutes or until heated through.
    2. Heat tortillas on an ungreased frying pan over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with prawn mixture. Sprinkle with coriander, lime juice and salt.

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    Reviews & ratings
    Average global rating:
    (354)

    Reviews in English (248)

    SaffronHouse
    0

    Took out the bacon and onion  -  06 Oct 2015

    by
    403

    Here's my five-star version, which is a clone of a menu item at an upscale Mexican restaurant in my town: Use peeled and deveined raw shrimp (medium size) - marinate shrimp in the sauce from one small can of chiles in adobo (discard the chiles), a generous pinch of cayenne pepper (we like it hot!), juice of two limes, and two tablespoons of flour (thickens the mixture so it stays on during cooking). Marinate for at least 30 minutes. Preheat a skillet on high heat, add shrimp, cook 3-4 minutes or until shrimp are done. Serve in warmed white corn tortillas (2 tortillas per taco - Mexican restaurants almost always double-wrap corn tortilla tacos). Garnish each taco with a slice of avocado and a sprinkle of fresh cilantro. Amazing!  -  13 Jul 2008  (Review from Allrecipes US | Canada)

    by
    88

    These shrimp were so easy and quick to make. Of course, the hardest part is making and prepping the items to put with it and shelling the shrimp. I made fresh corn tortillas and fresh guacamole as well as Best Black Beans from this site. A fresh pico de gallo or salsa to go with it would have even been better.The fresher the shrimp the better these tacos will be. Be sure to keep moving the shrimp around so that the bottom ones do not get too done too quickly. Do not cook the shrimp too long as they will get tough. Also use a high quality, robust flavored bacon for best flavor. I was able to cut down the quantity of the bacon to 8 oz and still had enough flavor and pieces to go with the shrimp. Great recipe! Thanks for sharing...my husband gobbled it up and thanked me profusely.  -  11 Aug 2008  (Review from Allrecipes US | Canada)

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