Recipes
Lemon Pepper Prawn Tacos
Lemon Pepper Prawn Tacos
Zesty, fiery, and full of flavour—these Lemon Pepper Prawn Tacos are a quick and tasty way to upgrade your taco night. Marinated in Honeyberry’s Lemon Pepper Seasoning and chilli oil, then grilled to perfection, they’re served in soft tortillas with fresh, crunchy toppings and a kick of sriracha.
Equipment
- Metal or wooden skewers (soaked, if wooden)
Ingredients
- 100g g raw king prawns, peeled and deveined
- 1 tbsp chilli-infused oil
- 1 tbsp Honeyberry BBQ Lemon Pepper Seasoning
- 4 soft tortillas
- Handful Shredded lettuce
- Juice of ½ a lemon
- Sriracha, to drizzle
- 1 spring onion, finely sliced
- Fresh parsley, chopped
Instructions
- In a bowl, toss the king prawns with the chilli oil and Honeyberry Lemon Pepper BBQ Seasoning until evenly coated. Let it sit for 10–15 minutes if you have time.
- Thread 3–4 prawns onto each skewer.BBQ: Grill over medium heat for 2–3 minutes on each side until opaque and slightly charred.Air fryer: Cook at 200°C for 5–6 minutes.Grill/Oven: Place under a preheated grill for 4–5 minutes, turning once.
- Warm the tortillas slightly, then top each with shredded lettuce. Add the cooked prawns, a squeeze of fresh lemon juice, and drizzle with sriracha.
- Garnish with sliced spring onion and chopped parsley.