Cajun Prawn Tacos

Cajun Prawn Tacos are a great option when you want a snack or lunch that delivers bold flavour without complicated prep.

Smoky Cajun spices, juicy prawns, and creamy avocado come together in a meal that feels satisfying and fresh. They work just as well for a quick weekday meal as they do for relaxed summer barbecues and casual gatherings.

One of the best things about Cajun Prawn Tacos is how balanced they are. Prawns are naturally high in protein and contain omega 3 fatty acids. Fresh vegetables such as lettuce, cabbage, and tomato add crunch, colour, and essential nutrients. You can keep the tacos light or load them up, depending on how hungry you are.

The flavours in this dish are inspired by Cajun cooking from Louisiana, where spice blends are used to add depth without long cooking times.

A simple marinade of garlic powder, paprika, and cayenne pepper gives the prawns plenty of flavour that holds up during cooking.

Once cooked in a hot pan or on the barbecue, the prawns are served in soft tortillas with salad, avocado, or mango. Add hot sauce or salsa on the side so everyone can adjust the heat to suit their taste.

Cajun Prawn Tacos

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: LunchCuisine: MexicanDifficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

320

kcal

Total time

20

minutes

Cook Mode

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Ingredients

• 500 g raw prawns (peeled and deveined)

• 1 tbsp Cajun seasoning

• 1 tbsp olive oil

• 8 small soft flour tortillas

• 2 cups coleslaw mix or shredded cabbage

• ¼ cup mayonnaise

• Juice of ½ lime

• Salt and pepper, to taste

• Fresh coriander, chopped (optional)

• Extra lime wedges, to serve

Directions

• In a bowl, toss prawns with Cajun seasoning and olive oil.
• Heat a non-stick pan over medium-high heat. Cook prawns for 2–3 minutes on each side or until pink and cooked through. Set aside.
• In a separate bowl, mix coleslaw with mayo, lime juice, salt, and pepper.
• Warm tortillas in a dry pan or microwave.
• Fill each tortilla with slaw and top with Cajun prawns.
• Garnish with fresh coriander and serve with lime wedges.

Notes

• Use pre-cooked prawns to save time—just heat through with seasoning.
• For a dairy-free version, use plant-based mayo.
• Add avocado slices or diced mango for a tropical twist.
• Can be made gluten-free using corn tortillas.
• Ideal for casual dinners, BBQs, or Taco Tuesdays.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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