Description

These prawn tacos with pineapple salsa are fresh, flavorful, and easy to make with juicy seasoned prawns, warm tortillas, and a sweet tropical salsa. Perfect for a quick weeknight dinner or a light seafood meal.

Ingredients

Prawns, peeled and deveined
Olive oil
Garlic, minced
Lime juice
Chili powder
Paprika
Salt
Black pepper
Small tortillas
Fresh pineapple, diced
Red onion, finely chopped
Fresh cilantro, chopped
Lime juice, for salsa
Jalapeño, finely chopped, optional
Salt
Optional toppings: avocado slices, sour cream, shredded cabbage, extra lime wedges

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, combine pineapple, red onion, cilantro, lime juice, jalapeño if using, and salt. Mix well and set aside.
In another bowl, toss prawns with olive oil, garlic, lime juice, chili powder, paprika, salt, and black pepper.
Heat a skillet over medium-high heat. Cook prawns for 2–3 minutes per side, until pink and opaque.
Warm tortillas in a dry pan or microwave.
Fill each tortilla with prawns, pineapple salsa, and desired toppings.
Serve immediately with extra lime wedges.

Notes

Store prawns and salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat prawns gently in a skillet over low heat. For a low-carb version, serve in lettuce wraps instead of tortillas.