If you’re looking for something quick, zesty, and downright satisfying, these Jamie Oliver Prawn Tacos are a total win. The prawns are juicy and tender, cooked up with vibrant veg and a splash of lime, all nestled inside warm corn tortillas and topped with gooey melted cheese. What surprised me most was how such simple ingredients created such a rich, flavor-packed bite. These tacos are a new weeknight favorite in our house. (inspired by Jamie Oliver)
Ingredients Needed
For the Filling:
- 1 tablespoon vegetable oil
- 15g salted butter
- ½ onion, finely diced
- 1 garlic clove, finely chopped
- 1 celery stick, finely diced
- 1 poblano or green pepper, charred, deseeded, and chopped
- 1 tomato, finely diced
- 400g prawns, peeled, cleaned, and chopped
- 1 teaspoon sea salt
- Pinch of ground black pepper
- Juice of ½ lime
To Serve:
- 12 corn tortillas
- 500g mixed grated mozzarella and cheddar cheese
How To Make Jamie Oliver Prawn Tacos
Prep the Veg:
Start by melting your butter and oil together in a large frying pan over medium heat. Once it’s hot, add the diced onion and garlic. Let them fry gently for about three minutes—just until they’re soft and translucent, not browned.
Sauté the Base:
Toss in the diced celery and your beautifully charred poblano or green pepper. Fry for another three minutes, stirring often to build that deep veggie flavor. Now stir in the tomato and let it all simmer together for another few minutes, so everything softens into a gorgeous, fragrant base.
Cook the Prawns:
Now it’s prawn time! Add them to the pan with salt and pepper. Cook over low to medium heat for about ten minutes, or just until the prawns turn a lovely pink and feel just-firm. Finish with a generous squeeze of lime juice. Set aside while you heat up your tortillas.
Assemble the Tacos:
Warm your corn tortillas in a dry pan. Once soft and pliable, sprinkle over a mix of mozzarella and cheddar. Let it melt just a bit, then spoon on your prawn mixture. Fold and serve immediately. You can go classic or pile on extras like avocado, salsa, or a drizzle of hot sauce.
Why I Love This Recipe
I made these Jamie Oliver Prawn Tacos on a hectic Tuesday night, and wow—they were on the table in under 30 minutes. My partner was raving about the smoky pepper flavor and the juicy prawns, and even our picky eater went back for seconds. They’re clever, flexible, and packed with personality—just like Jamie’s best recipes.
Recipe Tips
- Char the Poblano: Use a gas flame or broiler to char the pepper—it adds so much depth.
- Fresh or Frozen Prawns: Either works, but if using frozen, thaw completely and pat dry first.
- Don’t Overcook: Prawns are delicate. As soon as they turn pink, they’re done.
- Tortilla Trick: Warm tortillas stay pliable and taste toastier. A dry pan works best.
- Add Toppings: Try shredded lettuce, diced avocado, or fresh coriander for extra flair.
How To Store This Jamie Oliver Prawn Tacos
At Room Temperature:
Only keep them out for up to 2 hours—seafood spoils quickly.
In the Fridge:
Store the prawn mixture separately in an airtight container. It’ll keep for 3–4 days.
In the Freezer:
Freeze the prawn mix (not assembled tacos) in a freezer-safe container for up to 3 months.
Reheating:
- Oven: Wrap in foil and bake at 325°F (160°C) for 10 minutes.
- Microwave: 30–60 seconds on a microwave-safe plate.
- Air Fryer: 400°F (200°C) for 4–5 minutes until crispy.
Nutrition Facts (per serving)
- Calories: 239
- Carbs: 19g
- Protein: 15g
- Fat: 11g
- Sugar: 1.4g
- Fibre: 1.5g
- Sodium: 777mg
Let’s Answer a Few Questions!
Are prawn tacos better with flour or corn tortillas?
Totally up to you, but corn tortillas offer a more authentic, slightly nutty flavor and hold the filling well.
Why are my prawn tacos too spicy?
You may have gone heavy on the pepper or used a spicy salsa. Try dialing it back or using a milder chili.
Why is my prawn taco filling falling out?
It’s usually from overfilling or not warming the tortillas. Keep it light and fold gently.
Why do my tacos taste bland?
Check your seasoning! Lime, salt, and even a dash of cumin can make a big difference.
Try More Recipes:
Jamie Oliver Prawn Tacos
Course: DinnerCuisine: British4
servings10
20
minutes239
Juicy prawns, vibrant veg, and melted cheese wrapped in warm tortillas—perfect for a quick, flavorful meal any night.
Ingredients
1 tbsp vegetable oil
15g salted butter
½ onion, finely diced
1 garlic clove, finely chopped
1 celery stick, finely diced
1 poblano or green pepper, charred, deseeded, and chopped
1 tomato, finely diced
400g prawns, peeled, cleaned, and chopped
1 tsp sea salt
Pinch ground black pepper
Juice of ½ lime
12 corn tortillas
500g mixed grated mozzarella and cheddar cheese
Directions
- Heat oil and butter in a frying pan over medium heat. Add onion and garlic, cook for 3 minutes.
- Add celery and poblano, fry for another 3 minutes. Stir in tomato and cook for 3 minutes.
- Add prawns, salt, and pepper. Cook for 10 minutes until prawns are pink. Add lime juice.
- Toast tortillas, add cheese and melt. Top with prawn mix and serve hot.