Smoky orange prawn tacos

You can use lime in place of the oranges here if you prefer. For a bit more of a 'kick', serve with 1 tablespoon of your favourite hot chilli sauce.

  • 30 mins cooking
  • Serves 2
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Smoky orange prawn tacos
  • 20 uncooked peeled small king prawns
  • 1 teaspoon smoked paprika
  • 1 clove garlic, crushed
  • 2 teaspoon fresh orange juice cooking-oil spray
  • 4 white corn tortillas
  • 2 tablespoon light sour cream
  • 1 trimmed corn cob
  • 1 tomato, cut into wedges
  • 1 orange, cut into segments
  • 1/2 red onion, cut into wedges
  • 2 tablespoon pickled jalapeño chillies
  • 1/4 cup loosely packed fresh coriander leaves (cilantro)
  • 2 teaspoon lime juice


Smoky orange prawn tacos
  • 1
    Place prawns, paprika, garlic and juice in a large bowl; mix to combine, season. Thread onto 20 bamboo skewers.
  • 2
    Make corn salsa. Cook corn on a heated grill plate (or grill or barbecue) for 10 minutes, turning occasionally. When cool enough to handle, use a sharp knife to remove the kernels from the cob. Combine corn in a medium bowl with remaining ingredients. Season to taste.
  • 3
    Lightly spray a heated grill plate (or barbecue or grill) with oil; cook prawns for 3 minutes or until just changed in colour.
  • 4
    Cook tortillas on a grill plate for 30 seconds each side. Fill tortillas with prawns and salsa; top with sour cream. Accompany with lime wedges, if you like.


Pickled jalapeños chillies can be found in the pickled vegetable or Mexican section of supermarkets.