If you’re looking for a fresh, flavourful dish that’s packed with protein, these Prawn Smash Tacos are just what you need. With a crispy sesame-crusted prawn topping, spicy mayo sauce, and fresh veggies, this meal is perfect for sharing with friends and family.
Why you’ll love these Prawn Smash Tacos
High in Protein: Australian prawns are a great lean protein source.
Quick & Easy: Ready in under 30 minutes.
Great for Entertaining
What goes in my Prawn Smash Tacos?
Tortillas – The perfect base for holding all the toppings.
Prawns – The star of the dish, packed with protein.
Sesame seeds – Adds a nutty crunch to the prawn topping.
Egg – Binds the prawn mixture together.
Ginger – Adds a warm, aromatic flavour.
Spring onions – Brings a mild onion flavour and freshness.
Sesame oil – Gives a rich depth of flavour.
Avocado – Creamy and rich
Lebanese cucumber – Adds cool, refreshing crunch.
Carrot – Brings sweetness and extra texture.
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.
Serve immediately: These tacos are best enjoyed fresh, while the prawn topping is crispy and hot.
Macro Breakdown (for one tortilla)
Calories: 432 kcal
Protein: 25.6g
Carbs: 33.2g
Fat: 22g
This breakdown is an estimate based on general nutrition data. Actual values may vary depending on specific ingredient brands and cooking methods.
Prawn Smash Tacos
5
servings15
minutes20
minutesIngredients
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
- Sriracha 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
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.
