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Cajun Prawn Tacos

Serves 2
WW - per serving 5sp on BLUE and PURPLE and 6sp per serving on GREEN (based on each person having 2 tacos)
BLUE and PURPLE – Prawns – 1sp, Salsa – 0sp, Cream – 1, Tortillas 3sp for 2
GREEN – Prawns – 1, Salsa – 1sp, Cream – 1sp, Tortillas 3sp for 2
Calories - per serving - 278 cals, 5.7g fat , 38.2g carbs, 17.1g protein


  • For the prawns
  • 12 large king prawns frozen or fresh, if frozen make sure they are thoroughly defrosted before cooking
  • 2 tsp cajun spice
  • 1 lime zest only
  • For the black bean salsa
  • 1 small tin of black beans 285g, drained
  • 1 small tin of sweet corn 285g, drained
  • 1 small red onion peeled and very finely diced
  • 3 large tomatoes cut into 1cm chunks
  • 2 spring onions finely sliced
  • Handful of fresh coriander finely chopped
  • 1 lime juice only – use lime from above
  • ½ tsp salt
  • For the avocado cream
  • 1 small avocado around 100g flesh
  • 3 tbsp light soured cream
  • 8 jalapeno slices, plus 2 tbsp of the brine from the jar
  • To serve
  • 4 x mini tortillas – I love the Old El Paso Street Market White Corn Tortillas see above
  • Iceberg lettuce shredded
  • Pickled red cabbage


  • In a small bowl add the prawns, sprinkle over the cajun seasoning and grate over the zest of 1 lime. Stir and then pop to one side to marinade whilst you prep the accompaniments (give them at least 5 minutes to sit).
  • Next put the ingredients for the avocado cream in a food processor, whizz til smooth and pop into a bowl.
  • Next chop the vegetables for the salsa (red onion, spring onion, tomatoes and coriander). Pop the chopped vegetables into a large bowl with the black beans and sweetcorn. Add the lime juice and salt. Stir and pop the bowl to one side.
  • Now you are ready to cook. Take a large frying pan, spray with 1kal and then add the prawns in a single layer. Season with salt and pepper and cook on 1 side for 2 minutes. Then spray again with 1kal, flip and fry for another 2 minutes on the other side until cooked through.
  • Take the prawns off the heat and pop into a bowl.
  • Get everything ready on the table or bench, I like to set out a little production line so we can make our own tacos. Pop the lettuce in one bowl and the pickled red cabbage in another.
  • Warm the tortillas (in the oven or microwave).
  • Assemble – I like to add a little avocado cream to the base, top with lettuce and red cabbage, then the salsa, then the prawns and then a little more avocado cream.
  • Enjoy!