Crispy Prawn Tacos

Crispy Prawn Tacos is a Mexican handheld dish prepared with lightly grilled flour tortillas filled with deep fried crispy prawns, avocadoes, radish, and coriander.

I was inspired making this dish after trying it out at Little Creatures in Hobsonville, it was so good, but the price is quite high at NZ$9.00 a piece. I thought I can make this cheaper and probably much better at home because it’s just a simple dish that it’s very hard to fail at, nothing overly complex because all you need to cook is that prawn and everything is left with its assembly. Cooking those prawns is not rocket science too, prawns are already good on its own so all you need is a little bit of seasoning and make it crunchy.

Making this did not cost me NZ$9.00 a piece but probably at most $NZ1.50 a piece, while I did not have microgreens on my one, I did replace it with coriander which gives it a better matching flavour and the batter is used is more like breaded not battered giving it a better texture.

Have you done something similar to this? Where you recreated something at home because it can be much cheaper and better? If you do let us know what they are and share your recipe or a link of that recipe in the comment section below.

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Crispy Prawn Tacos

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 3 1x
  • Category: Snack
  • Cuisine: Mexican


Crispy Prawn Tacos is a Mexican handheld dish prepared with lightly grilled flour tortillas filled with deep fried crispy prawns, avocadoes, radish, and coriander.


Units Scale

Crispy Prawn

  • 24 pcs large prawns, shelled and deveined
  • 1 large egg, beaten
  • 3/4 cup flour
  • 3/4 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp ground white pepper
  • 1/2 tsp cayenne
  • salt
  • oil

Pickled Red Onion

  • 1/2 large red onion, thinly sliced
  • 1/2 cup white vinegar
  • 2 tbsp brown sugar



  1. Prepare your pickled red onion by combining all pickled red onion ingredients in a bowl, mix well then set it aside.
  2. Prepare the crispy prawn. In a bowl combine prawns, egg and salt, mix well then set aside.
  3. Place the rest of the crispy prawn ingredients in a container you can cover. Cover the container then shake to mix.
  4. Open the container, add four pieces of prawn at a time, cover the container then shake to coat the prawns evenly. Remove the prawn then place in a plate. Repeat this process with the remaining prawns.
  5. Cook prawns in a 180C preheated deep fryer by heating oil for deep frying in a wok. Cook prawns for 3-5 minutes or until prawns are cooked and crispy. Remove from the fryer then set it aside in a paper towel lined plate to absorb excess oil.
  6. Prepare your taco. Heat flour tortilla over stove top either on open flame or over a dry pan. Once heated place tortilla in a serving plate.
  7. Put a teaspoonful of mayonnaise and spread it on the taco. Place 3 slices of avocadoes on top, followed by 3 slices of radish, Top it with 4 pieces of the cooked prawn. Garnish with coriander and pickled onions then drizzle some sriracha sauce on top then serve.


6 Responses

  1. I like coriander more than microgreens. The prawn taco looks very yummy.

  2. $9!? That’s highway robbery! I like your version better, and you managed to make it much more affordable. You caught my interest at taco – I love a good taco, and these fillings sound fantastic!

  3. suituapui says:

    This is VERY nice. We made something like this sometime ago using those commercially-sold wraps. We all loved it!

  4. I think it’s probably more good than bad that we can make things that are as good or better than restaurants. These look yummy!

  5. Chef mimi says:

    I know these are really good, but I just don’t fry much. I can tell it’s a light coating, and I imagine a wonderful texture, but….

  6. Shrimp and fish tacos are a tradition here in the Sonoran Desert. I know… desert? But we are very close to the Sea of Cortez (Gulf of México) and we get a lot of good fish and shrimp. This is one of those things that really need to be fried – and it is worth it!

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