With football season and tailgating around the corner, it is that time of year we all gather around a sea of cars parked outside the stadium (or for the less ambitious, around the television set with our family and friends) to root on our favorite teams. Whether it be NFL or college football, there are some diehard fans out there! We decorate our bodies with war paint, as though we are going on the field for battle. In reality, we hope the camera operator gives us our 15 seconds of glory on live TV. My friends scream at the television until their veins stick out on the side of their necks and faces, turning bright red because the ref made a bad call!
This American pastime of watching football goes hand in hand with grilling on the Bull BBQ. I anticipate the season’s start each year because I love the traditions that go along with watching the game. I spend time with my family and friends, even if we are archenemies for the day. The BBQs are lit early, great food is grilled throughout the afternoon for the company, and cool refreshments are served and (hopefully) never run out.
Throughout the next month, I will be sharing some of my favorite tailgating recipes with you all. Let’s be honest – the food can be rich, and in our home, we go through a lot more antacids to get us through the season. With this said, I thought it would be nice to create a recipe that is a bit lighter, but full in flavor! On the menu – grilled prawn tacos with cilantro slaw. Serve the tacos with sliced avocado or guacamole, a sprinkle of cojita cheese, and some fresh lime…. and you are set!
Chef’s Note: to warm the tortillas, I like to use my Angus Gas Grill. I place the tortillas on the top rack while the prawns are cooking. In addition, for a time-saving tip, prepackaged coleslaw mix is sold in the refrigerated section of stores.
- 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
- 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.
- Slice the head of cabbage in half. Remove the core and thinly slice until you have around 6 cups total.
- 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.
- 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.
- 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.
- 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.
- 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!
♥ Chef Amy