Garlic Butter Prawn Taco Salad Recipe

Prepare prawns

Pat prawns dry with paper towels. Season with 1/2 tsp of the salt and 1/4 tsp of the black pepper; toss briefly to coat.

Make garlic butter

In a medium skillet over medium heat, warm the olive oil and 1 tablespoon of butter. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown).

Cook prawns

Add the prawns to the skillet in a single layer. Sprinkle smoked paprika and ground cumin over them. Cook 1.5–2 minutes per side (depending on size) until pink and opaque. Add remaining 2 tablespoons butter and the lime juice to the pan, spooning the melted garlic butter over the prawns for 30 seconds. Remove from heat. Taste and adjust seasoning with remaining salt and pepper if needed.

In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, lime juice, lime zest, honey, chipotle, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust acidity or heat as desired. Refrigerate until ready to assemble.

In a large bowl, combine mixed salad greens, shredded red cabbage, halved cherry tomatoes, cooked corn, sliced green onion, and chopped cilantro. Toss gently to mix.

If serving in an open-face tortilla bowl: place the tortilla bowl on a plate and layer a portion of the salad mix into it. For open-face tacos, arrange salad on plates or shallow bowls as the base. If serving in a regular bowl, divide the salad among bowls.

Fold in the diced avocado gently right before serving to prevent browning.

Crumble tortilla chips over the salad base (or line the bottom of the bowl with chips before adding greens, if you prefer crisp texture throughout). Scatter pickled jalapeño slices if using.

Top each prepared salad or taco bowl with the warm garlic butter prawns, arranging them evenly. Spoon any remaining garlic butter from the skillet over the prawns and salad for extra flavor.

Drizzle the creamy lime dressing over each salad to taste (about 2 tablespoons per serving) or serve the dressing on the side for guests to add. Garnish with extra chopped cilantro and lime wedges.

Serve immediately so the chips remain crisp and the prawns are warm.