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Coconut Prawn Tacos

2.8/5 rating (4 votes)
  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 20 - 25 mins
  • Difficulty: Very Easy
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Coconut Prawn Tacos

Sumptuous and light prawn and coconut tacos.


  • 12 king prawns, butterflied
  • 2 tbsp cornflour
  • 2 eggs lightly beaten
  • 250g desiccated coconut, lightly toasted
  • 250g panko breadcrumbs
  • 2 tbsp any oil
  • 1 small red onion very finely chopped
  • 2 tbsp finely chopped ginger
  • 2 cloves garlic, finely chopped
  • ¼ tsp dried red chilli flakes
  • 4 tbsp sherry vinegar
  • juice 3 limes
  • 150mls orange juice
  • pinch fish stock cube
  • salt and freshly ground black pepper
  • For the Tacos
  • 4 wheat flour tacos
  • sour cream
  • 150g finely shredded iceberg or Romaine lettuce
  • 4 tbsp coriander, picked

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  • Coat the prawns in cornflour and dust off the excess. 
  • Coat each one in beaten egg then into the coconut and breadcrumb mix and coat well. Chill until needed.
  • Place the oil into a saucepan and heat.
  • Add the onion, ginger, garlic and chilli and cook over a high heat to take a little colour.
  • Add the vinegar, lime juice, orange juice and stock cube then cook down until you have a thickened sauce, then season well with salt and pepper. Keep warm.
  • Heat 3cm of oil in a frying pan and add the prawns, cook for 2 minutes on one side then turn over and cook for a further 1 minutes, then drain well on kitchen towel and dust with a little salt and ground pepper.
  • Lay the tacos out and add a little shredded lettuce.
  • Add 3 prawns to each taco, then spoon over a little of the sauce, top with fresh coriander and a blob of sour cream.

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