Prawn Street Taco Assembly Instructions

Prawn Street Taco Assembly Instructions

sara reillyAugust 07, 2020


Friday Funday - May 22, 2020


Lime garlic marinated prawns with local corn tortillas from Jalisco, a cilantro lime slaw, avocado crema and a mango pico de gallo. Served with a Sante Fe style black bean and romaine salad and elote street corn kernals with chiptople aioli, chili powder, lime and cotija.




  • 12 corn tortillas
  • 40 prawns
  • One quart slaw
  • 8 oz mango pico
  • 8 oz crema
  • One container bean salad
  • 4 oz pimento vinaigrette
  • One pan corn
  • One bag chipotle mayo
  • One bag cotija
  • One bag chili powder
  • One lime


  • Toss shrimp with marinade and let sit 5 minutes
  • Heat a fry pan on medium high heat until hot enough to sizzle a drop of water then add 1-2 tablespoons of a neutral cooking oil. Once oil glistens add the prawns and saute until cooked through and until desired caramelization is reached, at least to 145 degrees.
  • Preheat oven to 400, put covered pan of corn in for 15-25 minutes or until 165 degrees.
  • Dressing will be in the bottom of the quart of slaw so make sure to toss it well.
  • Warm tortillas by wrapping tightly in foil and placing in oven for last 10 minutes of the cooking time of the corn, or wrap in a towel and microwave until warm and pliable, approximately one minute, microwaves vary greatly.
  • Toss salad with dressing.
  • Cut a small corner off mayo bag so it can be squeezed onto corn.
  • Cut lime into wedges.



  • Divide tortillas and prawns onto dinner plates. Dress tacos with slaw, pico and crema.
  • Divide corn amongst dinner plates and top with mayo, chili, cotija and lime.
  • Divide salad onto 4 seperate bowls.