Battered Prawn Tacos
Crisp cider-battered prawns, a quick lime-pickled onion, cool avocado and a little chilli-garlic soured cream, all folded into a warm taco. This is fresh, fast food with real crunch, and it turns a handful of prawns into something everyone reaches for. Most of it is assembly, and only the prawns need a moment at the stove.
Why this works
- A cider batter stays crisp. Light and shattering, it holds up inside a soft taco instead of turning leathery.
- The onion is quick-pickled. A few minutes in lime juice and honey takes off the raw edge and adds a sharp, bright note that lifts the whole taco.
- It is built in layers. Cool avocado and soured cream against hot, crisp prawns is the contrast that makes a taco sing.
Ingredient notes and swaps
- Prawns. Raw tiger prawns for size and sweetness; pat them dry before battering.
- Cider. Dry cider gives the crispest batter. Sparkling water works if you would rather leave out the alcohol.
- Cabbage. Pointed hispi cabbage shreds finely and stays crisp; white cabbage is a fine stand-in.
- Chilli and garlic sauce. Adjust to your heat. A little sriracha stirred into the soured cream does the same job.
Battered Prawn Tacos
FavouriteIngredients
Method
- Preheat the deep fat fryer to 180°C.
- Whisk the flour and cider together with a pinch of salt to make the batter
- Dip the prawns into the batter and fry in batches until golden and crispy
- Drain on kitchen paper anad keep warm
- Arrange the taco wraps on a large baking tray and warm in the oven in accordance with packet instructions
- Meanwhile, in a bowl mix the red onion, juice of 1 lime, the honey and a pinch of salt, then set aside to lightly pickle.
- In a separate bowl, mix the juice of ½ a lime, the soured cream and the chilli & garlic sauce.
- In a third bowl, lightly crush the avocado with a fork, stir in the juice of the remaining ½ lime and the chopped coriander; season with salt.
- Divide the taco wraps between plates.
- Spread with the crushed avocado, top with the prawns and a small handful of shredded cabbage, then drizzle with the chilli soured cream.
- Finish with the lime-pickled onions and serve straight away.
Nutrition
Notes
To prevent soggy tacos, don't overfill them; let your guests build their own for maximum freshness.
If you don't have cider, a light beer or sparkling water can be used as a substitute for the batter.
Tried this recipe?
Let us know how it was!Tips for success
- Bring the oil to a steady 180°C and fry in small batches so it stays crisp.
- Make the pickled onion first, so it has time to soften while you fry the prawns.
- Warm the taco wraps so they fold without cracking.
- Assemble at the table and eat straight away, while the prawns are still crisp.
Make ahead, storage and reheating
- The pickled onion, avocado and chilli soured cream can all be prepared an hour ahead.
- The prawns are best fried to order, as they do not reheat well.
- Keep the components separate in the fridge and assemble fresh.
What to serve it with
- A pile of these is a meal in itself; add a bowl of rice or a simple tomato salsa to stretch it further.
- A crisp lager or a lime soda alongside.
- Extra lime wedges for squeezing.
FAQ
Can I use a different fish? Yes. Firm white fish such as cod or pollock, cut into fingers, batters and fries just as well.
Can I make it without a deep fryer? A deep, heavy pan with a few inches of oil works. Use a thermometer to hold a steady 180°C.
Can I prepare anything ahead? The toppings, yes. Fry the prawns just before serving.
How do I keep the batter crisp? Fry in small batches, drain on kitchen paper, and serve at once.
Try these next
More crisp, fresh prawn plates to try, with plenty more in our bright and fresh collection.
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