Tacos de Mar y Tierra (Surf and Turf Tacos with Chicken and Garlic Prawns)
Garlicky chilli prawns and soft shredded chicken in warm corn tortillas, brightened with fresh pico de gallo and lime.
Made with Fresh pico de gallo and Corn tortillas from masa harina and Shredded chicken (pollo deshebrado). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £2.58 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 with the paprika, chilli flakes and a pinch of salt.
- 2
Heat 1 tablespoon of the oil in a large frying pan over a high heat. Fry the prawns for 2 minutes, add the garlic, then fry for 1 more minute until the prawns are pink all the way through. Squeeze over half the lime juice and tip onto a plate.
3 min - 3
In the same pan warm the pollo deshebrado (see the base recipe) with the remaining oil, the rest of the lime juice and 2 tablespoons of water for 3 minutes until steaming hot all the way through.
3 min - 4
Warm the corn tortillas (see the base recipe) in a dry pan for 30 seconds each side until soft.
- 5
Fill with chicken, prawns and avocado, then add the ready made pico de gallo (see the base recipe) on top. Serve with lime wedges.
Tips
- Do not overcook the prawns. They are done when pink and curled into a C, not a tight O.
- Slice the garlic rather than crushing it so it browns without turning bitter.
- Cook the prawns first and the chicken in the same pan to pick up all the garlic oil.
Storing and freezing
Eat straight away. Prawns do not reheat well. Keep leftover chicken for up to 2 days in the fridge.
Questions
Can I use frozen prawns?
Yes. Defrost them fully in the fridge, drain and pat very dry before cooking so they fry rather than steam.
Is this dairy free?
Yes. There is no cheese or cream, and the corn tortillas, chicken and pico de gallo bases are dairy free too.
Is it very spicy?
Mild to medium. Leave out the chilli flakes for a milder taco or add jalapeno slices on top for more heat.
More made with fresh pico de gallo
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.