Mary Berry Prawn Tacos

Succulent shrimp are cooked in a vibrant tomato-based sauce infused with garlic, peppers, and warm spices like paprika and cumin, then nestled into crispy taco shells and topped with fresh lettuce, jalapeños, and cilantro for a bright, flavorful meal.

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Prep Time 15

Cook Time 20

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 414

Ingredients Method Notes

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

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.