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Prawn Tacos with Guacamole and Spicy Slaw

August 26, 2016 by Lucy Parissi 4 Comments

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Shrimp Tacos with Guacamole and Spicy Slaw – an easy and delicious meal for Taco Tuesdays!
Shrimp Tacos with Guacamole and Spicy Slaw

We didn’t have much in the way of authentic Mexican food on our Cancun holiday last year. But they did serve really good fish tacos at the seaside restaurant – I think it is all I ate for lunch for about five days in a row… I have been making seafood tacos at home regularly ever since and I love them.

You literally cannot say anything bad about tacos. Just try! They are so quick, so easy, so freaking tasty and you can customise them to your heart’s content. Kids love them too – any food you can assemble yourself at the table is always a winner with children. The messier the better.

Shrimp Tacos with Guacamole and Spicy Slaw

You know what I else I love? Baxter’s Deli Toppers. I got sent a big box full of their (brand new!) Spicy Slaw, Red Slaw, Red Onion and Jalapenos to try out and I am not exaggerating when I say that we have nearly finished the lot of them in about two weeks. I have been adding the Red Slaw to my baked sweet potato lunches and the the Spicy Slaw to liven up egg or tuna salads. Stay tuned for more deli topper recipe ideas on the blog.

Speed ripen an avocado in the oven - this works!
I wanted to make guacamole to add to my tacos but the ‘perfectly ripe’ avocados delivered in my grocery shop were anything but ripe. I quickly did some googling to see if there was a way to speedily ripen avocados and I found a hack that promised to do just that. Sounded a bit too good to be true but, guess what, it totally worked!
I cannot believe I haven’t tried this before. Wrap your avocados in foil and put them in the oven at 100C (200F). Bake them for about 20-30 minutes or until they feel soft and ripe to the touch (the cooking time depends on how hard the avocados are). Let them cool in the fridge and that’s it – perfectly ripe avocados!
Shrimp Tacos with Guacamole and Spicy Slaw

When it comes to tacos you can use whatever fillings you like so my recipe below is merely a suggestion. I love fried breaded prawns as they cook in just minutes – you could also skip the coating and simply pan fry them. Layer your tortillas with the guacamole, shredded lettuce, the prawns, some finely chopped tomatoes and onion and top with a generous spoonful of Baxters Spicy Slaw. Don’t forget the extra limes on the side and may I suggest serving some Bad Ideas with these?

This post is kindly sponsored by Baxters. All opinions are always honest and my own.
Shrimp Tacos with Guacamole and Spicy Slaw
Shrimp Tacos with Guacamole and Spicy Slaw
Shrimp Tacos with Guacamole and Spicy Slaw

Prawn Tacos with Guacamole and Spicy Slaw

Lucy Parissi | Supergolden Bakes
These tacos can be thrown together quickly and will be devoured even more speedily! Double the recipe if you are feeding a crowd.
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Prep Time: 20 minutes
Cook Time: 4 minutes
Total Time: 24 minutes
Servings: 4 -6 servings
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Ingredients

  • For the guacamole
  • 2 large ripe avocados or see notes below how to speedily ripen avocados
  • 1 green tomato seeds removed
  • 1 small shallot peeled and roughly chopped
  • 2 tbsp fresh coriander cilantro
  • 1 garlic clove peeled
  • half green chilli jalapeño, seeds removed, roughly chopped
  • juice of 1 lime
  • a little salt and white pepper to taste
  • dash Tabasco
  • For the prawns
  • 400 g | 14oz raw king prawns shrimp, thawed if frozen
  • 2 large eggs lightly beaten
  • about 100g | 3.5oz panko breadcrumbs or more, as needed
  • about 100g | 3.5oz plain all purpose flour
  • salt and pepper to season
  • pinch hot chilli powder
  • rapeseed canola oil to fry
  • For the tacos
  • 12 small tortillas
  • 4 large tomatoes I used green, yellow and red, seeds removed, finely chopped
  • 1 small gem lettuce sliced very thinly
  • 1 red onion finely chopped (optional)
  • Baxters Spicy Slaw to top
  • fresh coriander leaves to garnish
  • lime wedges to serve

Instructions

  • Put all the ingredients for the guacamole in a mini food chopper or blender. Process until smooth. Taste and adjust the seasoning to your liking. Transfer to a bowl.
  • Put the flour on a plate and season with salt, pepper and a pinch of chilli powder (or use whatever spicy seasoning you prefer).
  • Place the eggs in a shallow bowl and the breadcrumbs in another.
  • oss the prawns in the flour until lightly coated - you will need to do this in batches.
  • Dip your prawns into the egg and then in the breadcrumbs to coat. It helps to use one hand to dip into the flour and the other to coat them in the egg/breadcrumbs. Or employ a helper!
  • Fill a deep-sided frying pan about 1/3 full of oil and heat until a cube of bread sizzles if dropped in. Fry the prawns, in batches, over medium heat until golden - usually less than 2 minutes per side.
  • Transfer the cooked prawns onto a wire rack lined with kitchen towel to cool. Transfer to a bowl.
  • Put the sliced tomatoes, lettuce and onion in small bowls and serve alongside the prawns, tortillas, spicy slaw and guacamole so that everyone can help themselves.
  • Spread some guacamole on the tortillas and then layer the other fillings on top finishing with the slaw. Serve with lime wedges and coriander leaves on the side.

Notes

If your avocados are not fully ripe use this simple hack to speedily ripen them. Preheat the oven to 100C (200F), wrap the avocados in foil and bake for 20-30 minutes or until they feel soft/ripe. Cool before using.
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Shrimp Tacos with Guacamole and Spicy Slaw – a perfect meat for Taco Tuesdays or any day of the week!

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Comments

  1. Lucy Allen says

    September 07, 2016 at 8:45 pm

    I love the sound of this, making your own food at the table is always a lot of fun. where have I been as I haven't tried fish tacos yet? Looks so colourful and delicious.

    Reply
  2. Claire Jessiman says

    September 07, 2016 at 8:59 am

    Gorgeous recipe and love the sound of the slaw, but blown away with the avocado hack!!! I hate when they lie about being ripe and ready.

    Reply
  3. Lynn | The Road to Honey says

    August 27, 2016 at 12:39 pm

    I'm with you Lucy. I could eat tacos all day, every day and I especially have a soft spot in my heart for fish tacos. These beauties look completely irresistible. I adore all the colors and textures . . .and those golden prawns. . .too fabulous to resist. BTW. . . thanks for sharing the avocado hack. I definitely will be putting that to good use.

    Reply
  4. Becca @ Amuse Your Bouche says

    August 26, 2016 at 1:47 pm

    I love how colourful these are! Great idea to top them with the spicy slaw – by the time I've made a taco filling, I often can't be bothered faffing about too much with toppings, so it's great to have something quick and tasty ready to go!

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food Ā photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place! Ā READ MORE

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