Mojito Prawn Tacos Recipe – Mexican Special
Mojito Prawn Tacos bring together lime-mint shrimp brightened with a hint of rum and aromatic garlic, nestled in warm tortillas and topped with a crisp cilantro slaw. This vibrant, fiesta tacos style treat combines refreshing citrus and fresh herbs with seared shrimp for a bright, memorable meal—perfect for summer gatherings or casual taco nights.
- 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
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.
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.
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.
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:
Rum-maria Marinade: A quick soak of shrimp in lime juice, garlic, mint, and a touch of white rum adds a mojito twist—just a few minutes is enough.
Grill Shrimp Fast: Cook shrimp on a hot pan or grill—2–3 minutes per side is all it takes to achieve that perfect sear.
Serve with Slaw: A cabbage or cilantro-based slaw adds refreshing crunch that balances the citrusy shrimp.
Tortilla Choice: Soft flour or small corn tortillas work best—heat them briefly for pliability.
Garnish Ideas: Top with fresh mint leaves, lime wedges, or a drizzle of crema for added brightness and flair.
