The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
The Iconic King Prawn Tacos
Celebrate Taco Tuesday with Mindful Chef x Rockfish. An icon from the Rockfish restaurants, starring responsibly-sourced king prawns, lightly seasoned and crisped to perfection. Stuff into corn tacos and top with citrusy slaw and pico de gallo (homemade with zingy onions and seasonal British tomatoes). It’s a true taste of the coast.
High protein
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 carrot
- 1 savoy cabbage
- 1 handful of fresh coriander
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 onion
- 110g baby tomatoes
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 2 unwaxed lime
- 1 chilli (use half)
- 80g greek style yoghurt (Milk)
- 3 garlic clove
- 4 tbsp cornflour (use half)
- 250g cantina del sabor corn tortillas (use half) (Corn (62%), Water, Oil)
Nutritional Information
Calories: 472
Protein: 25g
Carbs: 56g
Fat: 18g
Ingredients
- 1 handful of fresh coriander (use half)
- 1 carrot (use half)
- 110g baby tomatoes (use half)
- 4 tbsp cornflour (use a quarter)
- 3 garlic clove
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 2 unwaxed lime
- 1 onion (use half)
- 1 chilli (use a quarter)
- 90 raw peeled king prawns (use half) (Crustaceans) (King prawn (99%), Salt)
- 80g greek style yoghurt (use half) (Milk)
- 250g cantina del sabor corn tortillas (use a quarter) (Corn (62%), Water, Oil)
- 1 savoy cabbage (use half)
Nutritional Information
Calories: 450
Protein: 18g
Carbs: 59g
Fat: 19g
The Iconic King Prawn Tacos
Celebrate Taco Tuesday with Mindful Chef x Rockfish. An icon from the Rockfish restaurants, starring responsibly-sourced king prawns, lightly seasoned and crisped to perfection. Stuff into corn tacos and top with citrusy slaw and pico de gallo (homemade with zingy onions and seasonal British tomatoes). It’s a true taste of the coast.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Pull out 2 large bowls, 2 small bowls, a large frying pan & a grater or julienne peeler
Make the slaw
- Coarsely grate the carrot (or use a julienne peeler if you have one). Finely slice the cabbage. Finely slice half the onion and finely dice the remaining. Finely chop the coriander. Zest and halve 1 lime
- Place the carrot, cabbage, sliced onion and half the coriander into a large bowl. Add the juice from 1 lime, 1 tsp oil and a pinch of salt. Mix well and set aside
Grill the prawns
- To the other large bowl, add the half pack of cornflour and the paprika & oregano blend and mix with a good pinch of salt . Add the prawns and toss to coat
- Add the prawns to the foil-lined baking tray, along with the whole garlic cloves, and drizzle with 1 tsp oil. Grill for 6 mins, until pink and cooked through
Make the salsa & garlic yoghurt
- Finely dice the tomatoes. Deseed and finely dice half the chilli. Place the tomatoes, diced onion, chilli (to taste) and remaining coriander into a medium bowl. Add the juice from the remaining lime, 2 tsp oil, a pinch of salt and pepper and mix
- Peel and discard the skin of the garlic, then mash the flesh into a paste
- Add to the other medium bowl, along with the yoghurt, lime zest and a pinch of salt. Mix together well
Taco time
- Heat the large frying pan on high heat. Once hot, add 3 tacos to the pan and cook for 30 secs per side
- Remove and keep warm in a clean tea towel. Repeat with 3 more tacos
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Share the tacos between plates (3 per person), spread over the garlic yoghurt and top with some of the slaw, the prawns and salsa. Serve the remaining slaw on the side
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