Melissa Leong’s Smashed Prawn Tacos 

With red cabbage slaw, charred tomato salsa and wakame jalapeño sauce 

These deliciously simple smashed prawn tacos are packed with flavour, combining juicy prawns, smoky chipotle and crispy corn tortillas. Topped with a fresh cabbage slaw, charred tomato salsa and a punchy wakame jalapeño sauce, they’re a fresh and vibrant twist on taco night. 

Makes 3–4 tacos 

Prep 20 min 

Cook 15 min (estimated) 

Ingredients 

For the prawn tacos 

• 300g prawns, peeled and deveined (use the shells and heads to make a delicious prawn oil!) 

• 1 heaped teaspoon chipotle in adobo sauce (available from Coles) 

• 1 heaped teaspoon Southern Seagreens Disco Jam 

• 1 large egg white 

• 3–4 La Tortilleria white corn tortillas (approximately 16cm diameter) 

• Salt, to taste 

For the cabbage slaw 

• 2 cups red cabbage, finely shredded 

• Dried wakame (optional) 

• Juice of ½ lime 

• 1 tablespoon olive oil 

• Salt, to taste 

For the charred tomato salsa 

• 125g Perino (baby Roma) tomatoes 

• 3 long red chillies (approximately 70g) 

• 1 garlic clove, peeled 

• ¼ brown onion 

• Juice of 1 lime 

• ⅓ bunch coriander 

• 1 tablespoon olive oil 

• Salt, to taste 

To serve 

• Wakame Jalapeño Special Sauce 

• Smoked Kelp Umami Wonder Dust 

• Greek yoghurt 

Method 

1. Prepare the prawn mixture. Place the prawns, chipotle in adobo sauce, Disco Jam, egg white and a pinch of salt into a food processor. Pulse until combined into a thick paste. For a chunkier texture, reserve a few prawns and pulse them through at the end. 

2. Make the cabbage slaw. In a small bowl, mix together the Greek yoghurt, lime juice and olive oil. Place the shredded cabbage and wakame in a large bowl, add the dressing and toss to combine. Season with salt and set aside. 

3. Char the salsa ingredients. Place the tomatoes, chillies, garlic and onion in a mesh basket or on a wire rack over a direct flame. Cook for 2–3 minutes, or until lightly charred. 

4. Blend the salsa. Transfer the charred vegetables to a food processor with the lime juice, coriander, olive oil and salt. Pulse until combined, keeping some texture. Taste and adjust the seasoning if needed. 

5. Assemble the prawn tacos. Spread approximately 2 tablespoons (60g) of the prawn mixture over each corn tortilla, leaving a small border around the edge. 

6. Cook the tacos. Heat a large non-stick frying pan over medium-high heat. Add the tortillas and cook, flipping occasionally, until golden and the prawns are cooked through. Gently press down on the prawn mixture with a spatula to ensure it cooks evenly. 

7. Add the toppings. Top each taco with a tablespoon of Greek yoghurt, and a generous spoonful of dressed cabbage, charred tomato salsa and a crumble of dried wakame (optional). Finish with a drizzle of Wakame Jalapeño Special Sauce and a pinch of Smoked Kelp Umami Wonder Dust. 

8. Serve. Fold the tacos in half and enjoy while warm. 

Mel’s tips 

• Keep some texture. For a chunkier prawn filling, set a few prawns aside from your mousse and lightly pulse them through the mixture at the end. 

• Don’t spread the prawns too thickly. A thin, even layer helps the filling cook through and makes the tacos easier to fold. 

• Get some char on your salsa. Lightly blistering the tomatoes, chillies, garlic and onion adds a delicious smoky flavour. 

• Make the salsa ahead. The salsa makes approximately 230g and can be stored in the refrigerator for up to a week. 

• Make it your own. Wakame is optional in the slaw, so you can leave it out if you prefer.