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Prawn Tacos with Guacamole and Spicy Slaw

These tacos can be thrown together quickly and will be devoured even more speedily! Double the recipe if you are feeding a crowd.
Prep Time20 mins
Cook Time4 mins
Total Time24 mins
Servings: 4 -6 servings


  • 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 jalapeƱo, 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


  • 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.


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.