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Charred Prawn Taco Salad Bowls
If you love tacos but fancy something a bit lighter, these Charred Prawn Taco Salad Bowls tick all the boxes. Packed with smoky prawns, crisp salad, and all those fresh taco toppings we love, it’s a dish that feels indulgent but is actually really healthy.
SERVES
4
CALORIES
436
COOKING TIME
3-4 mins
DIFFICULTY
simple
Can I use frozen prawns for this salad recipe?
Yes, frozen prawns work really well. Just make sure they’re fully defrosted before cooking and pat them dry with kitchen paper so they char nicely in the pan.
What dressing goes best with a prawn taco salad?
A fresh lime and yoghurt dressing works perfectly, but you could also use a light sour cream drizzle or even a simple olive oil and lime juice mix. It depends on how creamy or zesty you like your taco salad.
Can I make this prawn salad recipe ahead of time for meal prep?
Yes – it’s a great option for meal prep. You can prep the salad base and store it in an airtight container, then cook the prawns fresh when you’re ready to eat. If you want to cook the prawns in advance, keep them separate and refrigerate for up to 2 days, then reheat gently.
What can I serve with prawn taco salad bowls?
These bowls are filling on their own, but you could serve them with tortilla chips, avocado slices, or even some rice if you’d like to bulk it up into a heartier meal.
Are prawn taco salad bowls healthy?
Yes – prawns are a lean source of protein, and paired with fresh vegetables, this salad recipe makes a balanced, lighter alternative to classic tacos. Using a yoghurt-based dressing also keeps the calories down compared to heavier options.
Can I swap prawns for another protein?
Absolutely. If you’re not a fan of prawns, you can use chicken, tofu, or even grilled halloumi – the salad recipe is really versatile.
Method
Step 1
Coat the prawns with the spices and a good amount of seasoning. Drizzle with 1 tbsp of vegetable oil and add the prawns to the air fryer and cook on high until just cooked and starting to char. Remove from the heat and set aside to rest.
Step 2
Meanwhile, add the sweetcorn cobs either to a hot grill or on top of a gas hob ring to char, carefully rotate with tongs until blackened and remove to cool.
Step 3
Toss the bite–size pieces of tortilla in the remaining 1 tbsp oil and add to the air fryer. Cook for 3–4 minutes on high until golden and crisp.
Step 4
Mix together the slaw ingredients and then divide between 4 bowls. Top with the sliced avocado, cut the sweetcorn off the cob and sprinkle over and top with the prawns and tortilla wrap bites. Serve immediately or allow to cool and keep in the fridge for serving the next day.
Ingredients
400g large raw peeled prawns
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp dried oregano
2 tbsp vegetable oil
2 avocados, peeled, stoned and finely sliced
2 large sweetcorn cobs
2 small tortilla wraps, cut into bite–size pieces
Slaw:
1/4 red cabbage, shredded
2 carrots, finely sliced
1/2 red onion, very finely sliced
50g light mayo
juice of 1 lime, juiced
25g fresh coriander, roughly chopped
