Photo of Chilli and lime prawn soft tacos with coleslaw by WW

Chilli and lime prawn soft tacos with coleslaw

5 - 6
PersonalPoints™ per serving
Total Time
45 min
40 min
5 min
You don't need to fly halfway around the world to taste Mexico's finest. These zesty prawn tacos are the real deal – BYO sombrero


Ground coriander

1 tsp

Chilli powder

1 tsp


2 clove(s), crushed

Lime juice

¼ cup(s), (60ml)

Green prawns

500 g, peeled

Extra light sour cream

¼ cup(s)

Savoy cabbage

250 g, shredded

Green shallot(s)

2 individual, thinly sliced


1 medium, grated

Fresh coriander

¼ cup(s), leaves

Olive oil

2 tsp

Corn tortilla

8 small, gluten-free variety


1 medium, wedges to serve


  1. Combine ground coriander, chilli, garlic and 2 tablespoons juice in a medium glass or ceramic dish. Add prawns and toss to coat. Cover and refrigerate for 30 minutes.
  2. Meanwhile, whisk sour cream and remaining juice in a large bowl until smooth. Add cabbage, shallots, carrot and fresh coriander. Toss coleslaw gently to combine.
  3. Heat oil in a large non-stick frying pan over high heat. Cook prawns, in batches, for 1–2 minutes or until cooked through. Heat tacos following packet instructions. Top tacos with coleslaw and prawns and serve with lime wedges.