Mojito prawn tacos recipe

These gorgeous prawn tacos combine a classic Cuban mojito cocktail with spicy Mexican street food for a summer mash-up. Quickly cooked on a barbecue or griddle, these easy lime, rum and mint-flavoured tacos are served with a refreshing salsa and zingy slaw.

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 4 people

Preparation

  1. Add the prawns, garlic, lime zest, paprika and extra virgin olive oil to a bowl and toss together. Cover and marinate in the fridge for 30 mins.

  2. Meanwhile, mix together all the ingredients for the salsa and set aside. For the slaw, combine the mayonnaise, lime juice and rum (optional) to create a smooth dressing. Add the shredded cabbage, spring onions and most of the mint, reserving a few leaves to garnish.

  3. Preheat a barbecue or griddle pan. Cook the prawns away from the main flames or over a low heat for 2-3 mins, turning regularly with tongs, until lightly charred and cooked through.

  4. Toast the tortillas briefly on the hot grill or griddle to warm through. Load up the tortillas with the slaw, prawns, salsa and reserved mint. Serve with the lime wedges to squeeze over.

Ingredients

For the salsa

For the slaw

Shop ingredients

Ingredients

For the salsa

For the slaw

Shop ingredients Shop ingredients

Preparation

  1. Add the prawns, garlic, lime zest, paprika and extra virgin olive oil to a bowl and toss together. Cover and marinate in the fridge for 30 mins.

  2. Meanwhile, mix together all the ingredients for the salsa and set aside. For the slaw, combine the mayonnaise, lime juice and rum (optional) to create a smooth dressing. Add the shredded cabbage, spring onions and most of the mint, reserving a few leaves to garnish.

  3. Preheat a barbecue or griddle pan. Cook the prawns away from the main flames or over a low heat for 2-3 mins, turning regularly with tongs, until lightly charred and cooked through.

  4. Toast the tortillas briefly on the hot grill or griddle to warm through. Load up the tortillas with the slaw, prawns, salsa and reserved mint. Serve with the lime wedges to squeeze over.