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Recipe: Christmas King Prawn Taco

SoCal Christmas King Prawn Taco

F**k it, let’s be festive all year round! Add some Christmas cheer to your kitchen with this delicious recipe.

Makes 4.


6 x large cooked king prawns, peeled
4 x soft corn tortillas (or flour tortillas if you prefer)
40g x roasted cashews, chopped

Baja Dressing:
1/4 x white onion, peeled
1/2 x de-seeded Jalapeño
1/2 x bunch coriander
1 x lime
50ml x olive oil
Sea salt to taste

1/4 x ripe pineapple, finely diced
8 x cherries, pitted
1/2 x red onion, finely diced
1/2 x red chilli, finely diced
1/4 x coriander, finely chopped
1/2 x lime
30ml x olive oil

Red Cabbage Slaw:
1/4 x red cabbage
1/2 x lime
Sea salt
Splash of olive oil


Chop prawns into ½ cm pieces and refrigerate for use later.

To make the dressing, char onion & jalapeño in pan or on a BBQ until softened then place in food processor. Blend with other ingredients for the dressing until smooth and refrigerate for later.

For the salsa, finely dice the pineapple, cherries, chilli & coriander. Mix the ingredients in a bowl, season, add olive oil & squeeze the ½ lime on top. Set aside for later.

For the slaw, finely shred the cabbage, add the coriander, mix with the olive oil & a squeeze of lime.

To finish the taco, gently toast the tortilla’s in a dry non-stick pan on both sides. Place the prawns in a bowl and dress with the Baja dressing. Place the cabbage slaw on the bottom on the tortilla then place the prawn mixture on top. Dress with the salsa & finish with the toasted cashews.