Mexican Cuisine

Mojito Prawn Tacos Recipe – Mexican Special

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Mojito Prawn Tacos Recipe – Mexican Special

These delightful prawn tacos blend the refreshing flavors of a classic Cuban mojito cocktail with the spicy essence of Mexican street food, creating a perfect summer fusion. Quickly cooked on a barbecue or griddle, these tacos feature a lively combination of lime, rum, and mint, complemented by a refreshing salsa and zesty slaw.

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min

Mojito Prawn Tacos Ingredients:

  • 400g of peeled raw jumbo king prawns, defrosted if frozen
  • 2 cloves of garlic, crushed
  • 1 teaspoon grated lime zest
  • 1 tablespoon paprika
  • 2 teaspoons extra virgin olive oil
  • 8 plain mini tortillas
  • lime wedges for serving
  • 150g cucumber, finely chopped
  • 150g tomatoes, finely chopped
  • 1 bird’s eye chili, finely chopped
  • 1 tablespoon white rum
  • 2 spring onions, finely sliced
  • 75g mayonnaise
  • 2 teaspoons lime juice
  • 1 tablespoon white rum
  • 400g white cabbage, finely shredded
  • 2 spring onions, finely sliced
  • 30g fresh mint leaves, roughly chopped

How To Make Mojito Prawn Tacos

1

Combine the prawns, garlic, lime zest, paprika, and extra virgin olive oil in a bowl. Toss everything together until well coated. Cover and marinate in the refrigerator for 30 minutes.

2

While the prawns marinate, prepare the salsa by mixing together all the salsa ingredients. Set it aside. For the slaw, blend the mayonnaise, lime juice, and rum into a smooth dressing. Add the shredded cabbage, spring onions, and most of the chopped mint, reserving a few leaves for garnish.

3

Preheat a barbecue or griddle pan. Grill the prawns away from direct flames or over low heat for 2-3 minutes, turning them regularly with tongs, until they are lightly charred and fully cooked.

4

Briefly toast the tortillas on the hot grill or griddle to warm them. Fill each tortilla with the prepared slaw, grilled prawns, salsa, and garnish with the reserved mint leaves. Serve with lime wedges on the side for squeezing over.

Recipe Notes:

Alternatively, you can opt for 8 crunchy taco shells for this recipe if you prefer.

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