Grilled Prawn Tacos with Cilantro Slaw
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Slaw:
  • 3 cups purple cabbage, thinly sliced
  • 3 cups green cabbage, thinly sliced
  • ½ cup cilantro, chopped
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 4 tablespoons fresh lime juice
  • 2 serrano chile, seeded, minced
  • 3 green onions, sliced into thin rings
  • ½ teaspoon kosher salt, coarse
  • ½ teaspoon ground black pepper
  • 2 teaspoons sugar
  • For the Prawns:
  • 24 Prawns, medium-large, fresh, peeled and deveined, tails removed
  • 2 tablespoons Bull Sweet Heat Dry Rub
  • Additional Items:
  • 12 Corn tortillas, regular size
  • 2 Avocados, pitted and sliced for serving
  • Cojita cheese for additional topping
  • Lime cut into wedges for serving
Instructions
  1. For the Slaw: In a bowl, add the mayo, sour cream, lime juice, diced serrano, salt and pepper along with the sugar and mix well.
  2. Slice the head of cabbage in half. Remove the core and thinly slice until you have around 6 cups total.
  3. Slowly add the slaw dressing onto the cabbage. Make sure it is completely coated to your preference. Some like it drier, where others like it a bit more dressed. I always reserve a small amount of the dressing for serving the tacos and to place on top.
  4. For the Prawns: Preheat the grill and Bull Grid for at least 5 minutes on high heat. To cook the prawns, I will use the Bull Stainless Grid with Side Handles to assure the prawns will not fall through the grill grates. Once hot, use the Bull Dual Handle Mega Monster Brush, and your grill and grid will be residue free and ready to go.
  5. Oil the grid before cooking. I like to use olive oil and a clean kitchen rag. Once the grid has preheated, wipe the entire surface with the oiled rag to ensure a nonstick surface.
  6. Season the prawns with the Bull Sweet Heat Rub. Make sure both sides are generously covered. Allow the prawns to cook for 3 to 4 minutes, and then turn over to finish. After another 3 minutes, remove the prawns, transfer to a plate, and cover until the rest of the prawns are finished. To assure even cooking, you may need to do a couple batches.
  7. Warm the corn tortillas while the shrimp is cooking. To plate, place the grilled prawns on top of the tortillas and top with the cilantro slaw. Top with a bit of dressing and cojita cheese and accompany with some sliced avocado and a lime wedge. Don’t forget the cold cerveza!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-prawn-tacos-with-cilantro-slaw/