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These juicy, crispy Panko Prawn Tacos are perfect for sharing, and quick and easy enough for busy weeknights. Served with a zesty slaw, a rich avocado cream and an addictive, slightly spicy sriracha drizzle, these are the ultimate crispy prawn tacos to make for dinner tonight.
If you’re craving tacos on a weeknight, crispy panko prawns are the quickest, easiest option to stuff them with at the last minute.
Here we’ve paired these crispy prawns with a zesty, speedy slaw, a creamy avocado sauce, a spicy sriracha drizzle and plenty of chopped spring onion, but honestly you can add whatever fixings you like as these prawns go with practically everything (see a few of our alternative serving suggestions below!)
We’re being serious when we tell you that literally the hardest part of this recipe is to remember when you’re breadcrumbing the prawns to use one hand for wet ingredients and another for dry ones to avoid coating your fingers instead of the prawns!
Ingredients
- raw king prawns (fresh, or frozen thawed)
- limes
- garlic
- panko breadcrumbs (you want to use panko here for that signature crunch!)
- plain flour (also sold as all-purpose flour)
- egg
- sunflower oil (or any other neutral cooking oil with a high smoke point)
- red cabbage (you can use white cabbage instead, but the slaw won’t be as vibrant!)
- carrots
- sea salt
- avocado
- garlic
- sour cream
- mayonnaise (any will do here, but Japanese Kewpie will give the best flavour)
- sriracha
- honey (or maple syrup)
- coriander
- spring onions
- mini tortilla wraps (as we’re filling our tacos with crunchy prawns we’ve opted for soft flour wraps, but if you prefer to use corn tortillas you’ll still have a delicious taco!)
Other Ideas for your Crispy Prawn Tacos
You’ve got these delicious crispy panko prawns, and you’ve got tacos to stuff them in, and whilst this crunchy slaw, avocado cream and sriracha drizzle are a delicious combination, a few other ideas for stuffing your prawn tacos:
- avocado and wasabi sauce
- mango, avocado and jalapeno salad
- gochujang mayonnaise
- creamy coleslaw
- pico de gallo salsa
Frequently Asked Questions
Yes, you can make the avocado cream a few hours ahead, our best tip to stop it discolouring is to lay a piece of kitchen wrap over the surface in the fridge. The sriracha drizzle can also be made up to a couple of days ahead, and the slaw is another that won’t be harmed from being done a few hours in advance either!
You could cook them in an air fryer instead — just be generous with the olive oil spray to get that nice crispy coating.
Use your favourite brand of gluten-free breadcrumbs and a bit of rice flour, and use corn tortillas instead of flour. And do check the ingredients list of the mayonnaise and sriracha too to check no extra ingredients have been snuck in there.
You Might Also Enjoy
- Tempura Cod Goujons with Tartare Sauce
- Tomato and Prawn Risotto
- Easy Thai Fish Cakes with Sesame Seeds
- Crispy Chicken and Parma Ham Ciabatta Sandwich
- Rib Eye Steak Sandwich Recipe with Bearnaise Butter
Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle
Ingredients
For the panko prawns:
- 175 g raw king prawns
- zest of 1 lime
- 1 garlic clove, grated
- 100 g Panko breadcrumbs
- 100 g plain flour
- 1 egg
- 400 ml sunflower oil
For the slaw:
- 1/2 red cabbage
- 2 carrots
- juice of 1 lime
- 1 tsp sea salt
For the avocado cream:
- 1 avocado
- 1 garlic clove
- 1 lime
- 2 tbsp sour cream
- pinch of salt
For the sriracha drizzle:
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 2 tbsp sriracha
- 1 tbsp honey
To Serve
- coriander
- chopped spring onion
- 6 mini tortilla wraps
Instructions
- Toss the prawns in the lime zest and garlic and set aside.
- Get three bowls ready for the breadcrumbs, flour and eggs. Season the flour and breadcrumbs with some salt and pepper.
- Tip all of the prawns into the flour and coat well.
- Then one by one dip each prawn in the egg then the breadcrumbs being sure to press lots of breadcrumbs into each one.
- Heat the sunflower oil in a pan to 190C. Fry off 3 prawns at a time until golden and crisp and set aside on some kitchen towel.
- For the slaw use a mandolin to finely slice the cabbage (or finely dice).
- For the carrots use a julienne peeler or a regular peeler to create thin strips.
- In a bowl massage the slaw with the lime juice and salt and set aside.
- For the avocado cream blitz everything together in a blender until silky.
- For the sriracha mayo simply mix everything together in a bowl.
- Heat the tortilla wraps either directly over a gas hob so that the edges char slightly, or heat through in a dry pan, fold over and cover with a clean tea towel so they remain soft.
- Load up each taco with a dollop of avo cream, some slaw, 3 prawns and a drizzle of that lovely sriracha sauce.
