Baja-style prawn tacos (camaron)

Prawn (camarón) muscle consists of fast-twitch fibres, which harden in moments under heat. Secret of perfect taco is quick frying of prawn on high heat (sauté) and timing of acidic (lime) marinade. Important: acid "cooks" (denatures) protein (ceviche effect), so it must touch only after frying or immediately at serving.
🕒 Prep Time 20 mins
🍳 Cook Time 5 mins
Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 600 kcal
🌍 Cuisine Mexican (Baja California style)

Ingredients

Equipment Needed

  • Wide frying pan
  • Citrus juicer
  • Mixing bowl

Allergen Information

⚠️ Crustaceans
⚠️ Milk
⚠️ Eggs

Instructions

1

Prepare sauce: Mix sour cream, mayonnaise and chipotle sauce.

Tip: Fatty sauce balances dryness of prawn and rawness of cabbage.
2

Pat prawns dry with kitchen paper, then toss with oil, cumin, paprika and garlic. Do not salt beforehand!

Tip: Moisture is enemy of frying. If prawn is wet, it won't brown, only boil. Salt would draw water out, so salt only when frying.
3

In hot pan fry prawns 1-2 minutes per side, until pink and opaque. Salt them.

Tip: Remove immediately from pan, because residual heat cooks them further.
4

Warm tortillas, fill with fresh cabbage, fried prawns, drizzle with sauce, and squeeze lime over.

Tip: Crunchy texture of cabbage is essential contrast next to soft prawn.

Recipe FAQ

Why became prawn chewy?
You overcooked it. Prawn needs only few minutes. If "C" shape, it's perfect, if "O" shape (curls round), it's overcooked.
Can I use frozen prawns?
Yes, but defrost completely and wipe dry before frying, otherwise it will steam.

Ingredients

  • 500 g Prawns (raw, peeled, tail off)
  • 10 pcs Corn tortillas
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1 clove Garlic (crushed)
  • 2 tbsp Olive oil
  • 150 g Red cabbage (shredded hair-thin)
  • 100 g Sour cream
  • 1 tbsp Mayonnaise
  • 1 tsp Chipotle sauce (or hot pepper)
  • 1 bunch Fresh coriander
  • 2 pcs Lime