Recipe: make these deliciously spicy BBQ prawn tacos for the perfect summer meal

While the sun is shining, the barbecue is in frequent use and fresh seafood is always on the menu, why not try your hand at making these delicious spicy BBQ prawn tacos? Resulting in wonderfully tangy morsels that everyone will love, this recipe is super simple to make — especially if you have guests to impress.

Spicy BBQ Prawn Taco Recipe

Feeds 4 People


4 tsp Sriracha, divided
4 tsp Lillie’s Q Hot Smoky BBQ Sauce, divided
2 tbsp soy sauce
2 cloves garlic, minced
1 bag frozen prawns, peeled with tails removed
1 cup sour cream
1 tsp honey
1 tsp sesame oil
2 limes
Pinch of Himalayan salt flakes
2 cups shredded purple cabbage
1/4 cup coriander, freshly chopped
1 tbsp organic extra virgin olive oil
8 corn tortillas


1. Stir together 2 teaspoons of Sriracha, 2 teaspoons Lillie’s Q Hot Smoky BBQ sauce, soy sauce and minced garlic in a large bowl. Then add prawns and mix until well coated before setting aside to marinate.
2. In a Ziploc bag, add sour cream, the remaining 2 teaspoons of Sriracha and Lillie’s Q Hot Smoky BBQ sauce before closing the bag and keeping in the fridge until ready to serve.
3. In a medium mixing bowl, combine sesame oil, honey and the zest and juice of one lime with 1/2 teaspoon of salt. Add the cabbage and coriander and lightly toss, then set aside.
4. Pour extra virgin olive oil into a large pan on medium to high heat. Add the prawns and marinade and lightly pan fry until caramelised, then flip. Cook for approximately 3 minutes, or until firm before transferring onto a plate. (The extra marinade can be poured over the tacos at the end).
5. In a separate, dry pan place the tortillas on medium heat. Once warm, transfer to a plate and cover with a clean kitchen towel to keep warm.
6. Assemble the tacos with a handful of cabbage slaw and a few pieces of shrimp. Snip a corner off the Ziploc bag and drizzle the tacos with the Sriracha-sour cream sauce. Garnish with a wedge of lime and serve immediately.

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Adapted recipe by Judy Kim.

Image credit: Judy Kim


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