Lucy M. You’re going to want these prawn tacos on your table tonight. They’re the kind of dish that feels fancy but doesn’t demand hours in the kitchen, which honestly is the dream during summer. Mary Berry’s take combines seasoned shrimp with vibrant toppings that somehow work together perfectly. But here’s where it gets interesting—the real magic happens in how you layer those flavors.
Why You’ll Love this Mary Berry Prawn Tacos
There’s something almost magical about a dish that brings together simplicity and flavor without making you feel like you’re wrestling with a cookbook for hours. I love how these prawn tacos don’t demand fancy techniques or obscure ingredients.
You’re basically sautéing onions, garlic, and peppers, then tossing in seasoned shrimp. That’s it. The paprika and chili powder do the heavy lifting, creating warmth without overwhelming heat. What gets me is the freshness factor.
You’ve got crisp lettuce, bright cilantro, and pickled jalapeños cutting through the richness. It’s the kind of meal that feels elegant enough for company yet casual enough for a weeknight. Plus, everyone builds their own taco, so nobody’s stuck eating something they didn’t want.
After enjoying these light, zesty tacos, cozy up with Mary Berry’s Red Lentil Curry for ultimate comfort food. The fragrant spices and creamy texture create a completely different but equally delicious dining experience.
What Ingredients are in Mary Berry Prawn Tacos?
Making Mary Berry’s prawn tacos requires a straightforward collection of pantry staples and fresh produce that work together to create a vibrant, flavorful dish. The beauty of this recipe lies in how accessible these ingredients are—you’ll find most of them in any well-stocked kitchen or local market. The combination of aromatic vegetables, warm spices, and fresh seafood creates a balanced dish that’s both satisfying and light.
Ingredients:
- 2 tbsp sunflower oil
- 2 chopped onions
- 3 crushed garlic cloves
- 1 green bell pepper (halved, seeded, and diced)
- 1 tbsp paprika
- 2 tsp mild chili powder
- ½ tsp ground cumin
- 4 chopped ripe firm tomatoes
- 1 lb (500 g) cooked peeled shrimp
- 2 tbsp chopped fresh cilantro
- Salt and black pepper to taste
- 12 taco shells
- 1 shredded round head lettuce
- Sliced pickled jalapeño chiles
- Large cooked peeled shrimp (for garnish)
- Cilantro leaves (for garnish)
When sourcing ingredients, prioritize fresh shrimp and crisp vegetables for ideal flavor and texture. If fresh cilantro is unavailable, you can substitute with parsley, though the authentic flavor profile will shift slightly. The quality of your taco shells matters too—corn shells offer traditional authenticity, while flour shells provide a softer alternative. Always taste your seasoning before serving, as individual spice tolerances vary, and you may need to adjust the chili powder and paprika accordingly.
How to Make this Mary Berry Prawn Tacos
- Preheat your oven to 350°F (180°C). Heat the oil in a large frying pan over medium heat, add the onions, and cook gently for 3–5 minutes, stirring occasionally, until they soften and turn translucent without taking on any color. Add the garlic and diced green bell pepper to the pan and continue cooking, stirring from time to time, for 3 minutes or until the pepper becomes tender.
- Sprinkle in the paprika, chili powder, and cumin, stirring continuously for 1 minute to toast the spices and release their aromatic oils. Add the tomatoes and cook for 3–5 minutes, stirring occasionally, until they break down and become soft and saucy.
- Reduce the heat to low and gently fold in the shrimp and chopped cilantro. Season the mixture with salt and pepper to taste, stirring just until the shrimp are heated through. Be careful not to overcook the shrimp or they’ll become tough.
- While the shrimp mixture is finishing, place the taco shells in the preheated oven and warm them for 3 minutes, or follow the timing specified on the package instructions, until they’re crispy and hot.
- Remove the taco shells from the oven and fill each one generously with the warm shrimp mixture. Top with shredded lettuce for freshness and crunch, then garnish with sliced chiles, a whole shrimp or two for presentation, and extra cilantro sprigs. Serve immediately while everything is hot and the shells are still crispy.
Mary Berry Prawn Tacos
Ingredients
Method
- Preheat your oven to 350°F (180°C). Heat the oil in a large frying pan over medium heat, add the onions, and cook gently for 3–5 minutes, stirring occasionally, until they soften and turn translucent without taking on any color. Add the garlic and diced green bell pepper to the pan and continue cooking, stirring from time to time, for 3 minutes or until the pepper becomes tender.
- Sprinkle in the paprika, chili powder, and cumin, stirring continuously for 1 minute to toast the spices and release their aromatic oils. Add the tomatoes and cook for 3–5 minutes, stirring occasionally, until they break down and become soft and saucy.
- Reduce the heat to low and gently fold in the shrimp and chopped cilantro. Season the mixture with salt and pepper to taste, stirring just until the shrimp are heated through. Be careful not to overcook the shrimp or they’ll become tough.
- While the shrimp mixture is finishing, place the taco shells in the preheated oven and warm them for 3 minutes, or follow the timing specified on the package instructions, until they’re crispy and hot.
- Remove the taco shells from the oven and fill each one generously with the warm shrimp mixture. Top with shredded lettuce for freshness and crunch, then garnish with sliced chiles, a whole shrimp or two for presentation, and extra cilantro sprigs. Serve immediately while everything is hot and the shells are still crispy.
Notes
What Toppings Go Well with Prawn Tacos?
Prawn tacos thrive with fresh, crisp toppings that contrast the warm, spiced shrimp filling. Shredded lettuce provides a cool crunch, while diced avocado adds creamy richness. Pickled jalapeños bring heat and tangy brightness, cutting through the sauce beautifully. Fresh cilantro, lime wedges, and thinly sliced red onions enhance the vibrant, authentic flavors that define this dish. Creamy accompaniments balance the spiced filling perfectly. Sour cream and lime crema provide cooling contrast to the heat, while guacamole adds luxurious texture. A dollop of Mexican crema or Greek yogurt mixed with lime juice works wonderfully. These rich toppings complement the delicate shrimp without overpowering its subtle sweetness. Don’t overlook texture and brightness when building your tacos. Shredded cabbage offers satisfying crunch, while diced tomatoes add juiciness and freshness. A squeeze of fresh lime juice brightens every bite, and crispy radish slices provide peppery undertones. Fresh herbs like parsley or mint add unexpected depth, while toasted sesame seeds introduce nutty flavor. The key is balancing cool freshness with creamy richness alongside the warm, seasoned shrimp.What Toppings Go Well with Prawn Tacos?
Prawn tacos thrive with fresh, crisp toppings that contrast the warm, spiced shrimp filling. Shredded lettuce provides a cool crunch, while diced avocado adds creamy richness. Pickled jalapeños bring heat and tangy brightness, cutting through the sauce beautifully. Fresh cilantro, lime wedges, and thinly sliced red onions enhance the vibrant, authentic flavors that define this dish.
Creamy accompaniments balance the spiced filling perfectly. Sour cream and lime crema provide cooling contrast to the heat, while guacamole adds luxurious texture. A dollop of Mexican crema or Greek yogurt mixed with lime juice works wonderfully. These rich toppings complement the delicate shrimp without overpowering its subtle sweetness.
Don’t overlook texture and brightness when building your tacos. Shredded cabbage offers satisfying crunch, while diced tomatoes add juiciness and freshness. A squeeze of fresh lime juice brightens every bite, and crispy radish slices provide peppery undertones. Fresh herbs like parsley or mint add unexpected depth, while toasted sesame seeds introduce nutty flavor. The key is balancing cool freshness with creamy richness alongside the warm, seasoned shrimp.
Mary Berry Prawn Tacos Substitutions and Variations
If you’ve got dietary restrictions, ingredient preferences, or just want to shake things up, you can absolutely customize this recipe without losing that bright, zesty flavor Mary Berry nails so well. Swap the shrimp for grilled chicken or seasoned black beans if you’re going vegetarian.
I’d suggest using flour tortillas instead of shells for a softer bite, or even lettuce wraps if you’re keeping things low-carb. C
an’t handle heat? Cut back on the chili powder. Prefer extra kick? Double it. Jalapeños not your thing? Toss in diced avocado for creaminess instead. The paprika and cumin are your flavor backbone, so I’d keep those steady while playing around with everything else. That’s where the fun happens.
What to Serve with Mary Berry Prawn Tacos
The beauty of tacos is that they’re basically an edible canvas, and your sides deserve just as much thought as the main event. I’d pair these prawns with a crisp Mexican rice or cilantro lime rice to soak up those spiced flavors.
A cooling cucumber and avocado salad works wonders against the chili heat, honestly. Don’t sleep on black beans either—they’re hearty, protein-packed, and complement the seafood beautifully. Fresh corn elote, slathered with cotija cheese and lime mayo, adds that street-food vibe.
For drinks, I’d go with a bright agua fresca or cold Mexican beer. A simple pico de gallo brightens everything up. These combinations let the prawns shine while creating a well-rounded meal.
Final Thoughts
After you’ve gathered all those sides and set up your spread, you’re basically ready to create some serious taco magic. I genuinely think these prawns deserve a moment in the spotlight, honestly. They’re elegant enough for impressing guests yet casual enough for a regular Tuesday night. The beauty here is flexibility, right. Want more heat. Pile on those jalapeños. Prefer mild flavors. Skip them entirely. Your taco, your rules. The cilantro brings this fresh, bright quality that ties everything together beautifully. And that shredded lettuce acts like a cooling counterbalance to the warm spices. These tacos work because they’re straightforward without feeling boring. They’re the kind of dish that makes summer meals feel special, even when you’re eating at your kitchen counter in your regular clothes.
