Tacos de Camarón al Achiote (Citrus Achiote Prawn Tacos)
Plump prawns marinated for just 20 minutes in orange, lime and achiote, seared hot and tucked into warm tortillas.
Made with Creamy avocado salsa and Corn tortillas from masa harina and Pollo asado marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £2.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pat the prawns dry. Toss them with 80 ml of your ready made pollo asado marinade (see the base recipe). Chill for no more than 20 to 30 minutes, since the acid starts to firm the flesh.
20 min - 2
Toss the cabbage with the lime juice and a pinch of salt in a bowl, and set aside.
- 3
Warm your ready made corn tortillas (see the base recipe) in a dry pan for 30 seconds per side and keep them wrapped in a clean tea towel.
- 4
Heat the oil in a frying pan over a high heat. Lift the prawns from the marinade, shake off the excess, and cook for 1 to 2 minutes per side until pink and just curled.
4 min - 5
Fill the tortillas with cabbage, prawns and your ready made creamy avocado salsa (see the base recipe), and scatter with coriander. Serve at once.
Tips
- Do not marinate prawns for over 30 minutes or they turn firm and chalky.
- Cook in two batches if your pan is small, otherwise the prawns steam instead of sear.
- Add a touch of chilli sauce if you like it hot.
Storing and freezing
Best eaten straight away. Cooked prawns keep in the fridge for 1 day and are best eaten cold or reheated briefly until piping hot.
Questions
Can I use frozen prawns?
Yes. Thaw them fully in the fridge overnight, then pat dry before marinating.
Is this suitable for shellfish allergy?
No. It contains prawns, which are crustaceans. Use firm white fish or cauliflower with the marinade instead.
Can I use cooked prawns?
Not with this method, because they turn rubbery. Use raw prawns for the best texture.
More made with creamy avocado salsa
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.