Prawn Taco with Claire Reis


  • Prawns
  • Taco Shells (Hard or Soft)
  • Kewpie Mayo
  • Fresh Lime
  •  Chinese 5 Spice
  • Cabbage (Plain, Purple, or Mixed)
  • Fresh Lemon (optional)
  • Salt and Pepper
  • Onion Powder
  • Smoked Paprika
  • Avocado
  • Pineapple (or Mango)
  • Chili Flakes
  • Butter/Olive Oil


  1. Prepare 5-Spice Slaw: Add fresh lime juice and Chinese 5 spice to Kewpie Mayo. mix well. Add 5-spice and lime Mayo to plain/mixed cabbage. Stir together and ensure the cabbage is well coated. Set coleslaw aside.
  2. Prepare Prawns: Ensure that prawns are fully thawed (if previously frozen) and that the head/shell/tail is removed and deveined. Season with a squeeze of fresh lemon, salt, pepper, onion powder, and smoked paprika.
  3. Prepare Salsa: Add chopped pineapple (or mango) to a bowl with chopped avocado. Season with chili flakes. Set aside.
  4. Cook Prawns: Pan fry seasoned prawns in butter/olive oil until the colour changes from translucent to white. Set aside while heating taco shells.
  5. Prepare Taco Shells according to package instructions.
  6. Build your prawn taco with a twist and enjoy it with a margarita!

Credit: Recipe written by Fish4Africa ambassador, Claire Baillie-Stewart – @cooking__with__claire