Shrimp Tacos with Red Cabbage and Green Apple Slaw

They’re tacos, but not as you know them… this version is full of surprising flavours and can be whipped up in just 20 minutes – easy!


  • 120 g (1/2 cup) mayonnaise
  • 1 small clove garlic, minced or grated
  • 1 tsp paprika, or smoked paprika
  • 1/8 tsp ground cumin
  • 1 lime, juiced
  • 1/2 red cabbage, shredded
  • 2 Granny Smith apples, peeled, cored, and julienned
  • 2 tbs sunflower oil, divided
  • 2 tbs red or yellow curry paste
  • 600 g (4 cups) fresh prawns, peeled and deveined
  • 12 small flour tortillas
  • Salt
  • Freshly ground black pepper


Step 1.
In a large mixing bowl, whisk together 2 tbsp warm water, mayonnaise, garlic, paprika, cumin, lime juice, 1/4 tsp salt, and 1/4 tsp black pepper.

Step 2.
Add the cabbage and apple, folding to combine with the dressing. Cover and set aside.

Step 3.
Heat a wok over high heat until hot. In a mixing bowl, whisk together 1 tbsp oil with the curry paste; add the prawns and a pinch of salt and pepper to taste, tossing to coat.

Step 4.
Add the remaining 1 tbsp oil to the wok, swirl to coat, then add the prawns; stir-fry until golden brown and cooked through, about 3 minutes.

Step 5.
To serve, fill the tortillas with the slaw and prawns. Serve straight away for best results.

Serves 4