Dinner

Salt & Pepper Prawn Tacos Recipe

BySophie Carsel January 27, 2026January 27, 2026

Introduction

Salt & pepper prawn tacos are a delicious and quick meal that brings vibrant flavors to your table. Crispy prawns coated in a seasoned cornflour batter pair perfectly with fresh toppings and tangy lime. These tacos make for a fantastic weeknight dinner or casual gathering with friends.

Three soft white flour tortillas are folded in half and placed on a white plate, each filled with several layers. The first layer inside the tortilla is a smooth white sauce spread evenly, followed by a layer of light green shredded lettuce. On top of the lettuce are pink, cooked shrimp sprinkled with black pepper. Small dollops of bright green guacamole are added, along with red salsa with chunks of tomato, creating a colorful contrast. On the plate next to the tacos, there are three wedges of fresh lime with a bright green rind and juicy interior. The plate sits on a white marbled surface with a soft, natural light illuminating the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 x 150g packs Morrisons Market Street Raw Peeled King Prawns
2 tbsp cornflour
75ml olive oil
8 taco wraps or shells, warmed
150g tub Morrisons guacamole
½ iceberg lettuce, shredded
170g tub Morrisons salsa
150ml pot soured cream
lime wedges, to serve
½ tbsp salt
½ tbsp ground black pepper

Instructions

Step 1: Place the prawns in a bowl and sprinkle over the cornflour along with ½ tablespoon each of salt and ground black pepper. Toss well to coat the prawns evenly.
Step 2: Heat the olive oil in a frying pan over medium heat. Fry the prawns in batches for 2-3 minutes until crisp and cooked through, then remove them with a slotted spoon.
Step 3: Warm the taco wraps or shells according to package instructions.
Step 4: Assemble the tacos by spooning in the cooked prawns, followed by guacamole, shredded lettuce, salsa, and a dollop of soured cream.
Step 5: Serve immediately with lime wedges for squeezing over the tacos to add a fresh, zesty finish.

Tips & Variations

For an extra kick, add a sprinkle of chili flakes to the prawns before frying.
Swap soured cream for Greek yogurt for a lighter, tangier topping.
Try adding fresh coriander or chopped spring onions to the tacos for extra freshness.
If you prefer softer tacos, warm them wrapped in foil in the oven instead of using a microwave.

Storage

Best enjoyed fresh, but leftover prawns can be stored in an airtight container in the fridge for up to 24 hours. Reheat gently in a frying pan to maintain crispiness. Keep taco wraps separate and store in a sealed bag at room temperature. Assemble tacos just before serving to avoid sogginess.

How to Serve

Three soft flour tortillas are folded in half and placed on a white plate, each filled with layers starting from a base of white creamy sauce, topped with light green shredded lettuce, small pink shrimp with a slight char, and dollops of bright green guacamole mixed with red salsa. On the plate beside the tacos are three lime wedges showing fresh, juicy green flesh. The scene is set on a white marbled texture surface with soft, natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, frozen prawns work well. Just make sure they are fully thawed and patted dry before coating with cornflour to get a crispy texture.

How do I make the tacos less oily?

Use a non-stick pan and moderate the amount of oil, or fry the prawns in batches to avoid overcrowding the pan. You can also drain excess oil on paper towels after frying.