Prawn tacos with tomato and chilli sauce, zesty lime yoghurt dip and Salsa Verde

This is a dish i have been planning for week and finally made tonight, im thrilled it tastes as good as I hoped it would and it got the thumbs up so it’s blog worthy.

So there are three sauces here and believe me they are worth the effort , I made a large batch of the tomato sauce so I can freeze it and use for lots of other recipes.

Tomato and Chilli Sauce
One onion finely chopped
4 cloves of garlic minced
1 tin of chopped tomatoes
2 tablespoons of tomato puree
2 tablespoons of honey

Tablespoon balsamic vinegar
1 chicken stock pot with 100ml of water
1 teaspoon of onion powder
1 tablespoon of chilli flakes or more if you like heat (or replace with finely chopped chillis)
1 tablespoon of cayenne pepper
1 tablespoon of smoked paprika
1 teaspoon of brown sugar
1 tablespoon of cracked black pepper
1 teaspoon of sea salt
1 tablespoon of mixed Italian herbs
1 zest of lemon and half the juice

Add all the above to a pan and allow to simmer together for approximately twenty minutes

Yoghurt lime Dip (mix all together no cooking required)
2 tablespoons of Greek Yoghurt ( I use Skyr )
Zest of one lime
1 teaspoon of onion powder
1 teaspoon of smoked paprika
some cracked pepper and salt to finish

Salsa Verde -blend all together until you are happy with the consistency and flavour
2 chopped garlic cloves
White wine vinegar 2 tablespoons
Wholegrain mustard ( 1 tablespoon)
Rapeseed oil 6 to 10 tablespoons depending on your taste
Fresh herbs if possible here and chop them all
Parsley & basil
Onion powder
Some of the lime juice from the zested lime

Taco shell, I use mini wraps here but this would also be delicious served in a hard shell taco.

Fresh atlantic prawns -you want approximately three big prawns per taco.
Poach your prawns for a few minutes in garlic powder, onion powder, zest and juice of one lemon and chicken stock with 500ml of water.

I served the tacos with airfryer I roasted potatoes tossed in rapeseed oil,,onion powder,garlic powder and italian herbs and a few steamed and poached Crab claws on the side. ( I poached the claws for a minute in the juices from the prawns after setting the prawns to one side for serving)

I have to say I’m quite proud of this dish ,I ate hard shell prawn tacos with different sauces in a restaurant in Cork recently and felt inspired to come up with my own casual dinner party version. Now all I really need is a food truck to serve these on the riverside where I live as these are absolutely delicious, when the three sauces combine there is just the right amount of heat, coolness and fresh citrus to make the prawns ping! and the best thing is all three sauces go amazing with the potato and , its reminds me of a twist on patatas bravas and went lovely with the claws aswell not taking away from the beautiful fresh sea meatiness of the Crab.

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