Prawn Smash Tacos
Crispy, golden tortillas smashed with a layer of prawn mince, then topped with fresh veggies and drizzled with spicy Sriracha mayo. These prawn smash tacos are quick to make and fun to eat — perfect as a light dinner or something different to serve when entertaining.
Serves
5
Prep time
15 minutes
Cooking time
20 minutes
Ingredients
- 5 medium tortillas
- ¼ cup sesame seeds
- Oil for frying
Prawn mince:
- 550g peeled Australian prawns, deveined
- 2 tbsp fresh ginger, finely chopped
- 3 spring onions, sliced (green tops reserved for garnish)
- Pinch of salt
- 1 tsp sesame oil
- 1 egg
Sirarcha mayo sauce:
- ⅓ cup Kewpie mayonnaise
- 2 tsp Sriracha sauce
- Juice of ½ lime (plus extra wedges for serving)
Toppings:
- 1 avocado, sliced into wedges
- 1 Lebanese cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
Tips for the best Prawn Smash Tacos
Use fresh prawns: The fresher the prawns, the better the flavour and texture.
Don’t over-blend the prawn mixture: Keeping some texture helps with a more satisfying bite.
Use a non-stick pan: This helps prevent the sesame seeds from burning and sticking.
Directions
- In a small bowl, combine the mayonnaise, lime juice, and Sriracha sauce. Set aside.
- In a food processor, combine the prawns, ginger, spring onion (white parts), salt, sesame oil, and egg. Pulse until combined—avoid over-processing.
- Divide the prawn mixture into 5 equal portions.
- Place a portion of the mixture in the centre of each tortilla. Using your fingers or a spatula, press it evenly across the surface. Sprinkle sesame seeds over the top.
- Heat a little oil in a non stick frying pan over medium heat. Place the tortillas prawn-side down and cook for 1–2 minutes, until the prawns turn opaque and the sesame seeds turn golden. Flip and cook the other side until the tortillas are crisp. Repeat with the remaining tortillas.
- Top with avocado, cucumber, carrot, and reserved green spring onion tops. Drizzle with Sriracha mayo sauce and serve with extra lime wedges.
Ingredients
- 5 medium tortillas
- ¼ cup sesame seeds
- Oil for frying
Prawn mince:
- 550g peeled Australian prawns, deveined
- 2 tbsp fresh ginger, finely chopped
- 3 spring onions, sliced (green tops reserved for garnish)
- Pinch of salt
- 1 tsp sesame oil
- 1 egg
Sirarcha mayo sauce:
- ⅓ cup Kewpie mayonnaise
- 2 tsp Sriracha sauce
- Juice of ½ lime (plus extra wedges for serving)
Toppings:
- 1 avocado, sliced into wedges
- 1 Lebanese cucumber, cut into matchsticks
- 1 carrot, cut into matchsticks
Tips for the best Prawn Smash Tacos
Use fresh prawns: The fresher the prawns, the better the flavour and texture.
Don’t over-blend the prawn mixture: Keeping some texture helps with a more satisfying bite.
Use a non-stick pan: This helps prevent the sesame seeds from burning and sticking.
Directions
- In a small bowl, combine the mayonnaise, lime juice, and Sriracha sauce. Set aside.
- In a food processor, combine the prawns, ginger, spring onion (white parts), salt, sesame oil, and egg. Pulse until combined—avoid over-processing.
- Divide the prawn mixture into 5 equal portions.
- Place a portion of the mixture in the centre of each tortilla. Using your fingers or a spatula, press it evenly across the surface. Sprinkle sesame seeds over the top.
- Heat a little oil in a non stick frying pan over medium heat. Place the tortillas prawn-side down and cook for 1–2 minutes, until the prawns turn opaque and the sesame seeds turn golden. Flip and cook the other side until the tortillas are crisp. Repeat with the remaining tortillas.
- Top with avocado, cucumber, carrot, and reserved green spring onion tops. Drizzle with Sriracha mayo sauce and serve with extra lime wedges.
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
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