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BBQ Chipotle Prawn Tacos with Salsa & Aioli

Ring in summer with this mouth-watering recipe.
Servings 4
Cook Time 30 mins



  • 1 capsicum, finely diced
  • 1 tomato, finely diced
  • drizzle of olive oil 
  • ½ Tbsp white wine vinegar 


  • 600g prawns, defrosted
  • Smoky Mexican spices see recipe below
  • drizzle of olive oil 
  • 250g frozen corn

To serve

  • 1 lettuce, shredded
  • 12 pack tortillas
  • 3 Tbsp chipotle sauce
  • 3 Tbsp aioli
  • 2 Tbsp spicy pepitas (or toasted pumpkin seeds)


  • Preheat BBQ hot plate to medium. 
  • Prep capsicum and tomato and add to a medium bowl along with oil and vinegar. Season to taste with salt and pepper. Prep lettuce and set aside. 
  • Pat prawns dry, season with salt and pepper and toss with smoky Mexican spices and oil. Cook on BBQ hot plate for 2-3 minutes each side or until cooked through. Add corn to prawns and cook for a further 2 minutes until tender. Alternatively, cook prawns and corn in a fry-pan on high heat. Season to taste with salt and pepper. 
  • Cook wraps on hot plate for about 1 minute each side until heated. Alternatively wrap stack of tortillas in a damp tea towel and heat in microwave for 1-2 minutes, until warm. 
  • Serve tortillas filled with lettuce, prawns and corn, salsa, pepitas, chipotle sauce and aioli. 


Smoky Mexican Spices:
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/4 tsp oregano
Pinch of chilli powder
Pinch of garlic powder
Calories: 693kcal