Coconut Prawn Tacos Recipe

Name: Coconut Prawn Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: oil (for frying); 31 -40 uncooked prawns (31-40 count); shredded coconut; 12-¾ cup flour; 2 eggs; ½ cup fat free sour cream; 1 lime, juice of; 12-1 teaspoon sugar; flour tortilla; shredded cabbage (we use the bagged variety)

Servings: persons

oil (for frying)
31 -40 uncooked prawns (31-40 count)
shredded coconut
12-¾ cup flour
2 eggs
½ cup fat free sour cream
1 lime, juice of
12-1 teaspoon sugar
flour tortilla
shredded cabbage (we use the bagged variety)

1
In a small bowl, mix the sour cream, lime juice and equal or sugar.
2
Stir and adjust taste to your liking.
3
(Some like more lime while some prefer it to be sweeter.
4
).
5
Heat oil (medium heat) in frying pan.
6
Clean/shell prawns.
7
Dip prawns in flour followed by egg then into coconut.
8
Fry till golden brown, drain on paper towel and keep warm till all prawns are cooked.
9
Warm tortillas, then put some of the lime sauce on the tortilla, add 3-4 prawns and the shredded cabbage.
10
Roll up and enjoy!
11
These are really good the next day cold for a snack!

2390

kcal

Calories

Fat

533

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: oil (for frying), 31 -40 uncooked prawns (31-40 count), shredded coconut, 12-¾ cup flour, and more.

Yes, Coconut Prawn Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Prawn Tacos

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