Tequila prawn taco cups with chilli lime dressing

Tequila prawn taco cups with chilli lime dressing

Chef Vijesh Modi, Sous Chef at The Deltin, Daman gives you easy to make at home snacks-- Tequila prawn taco cups with chilli lime dressing that is filling and a great finger food for a fun evening indoors.


8 wonton sheets

150 gm prawns (40 Count) peeled and deveined

30 ml tequila

½ teaspoon lime zest

1 tablespoon lime juice

1 tablespoon chopped cilantro (Coriander)

2 teaspoons olive oil

1 teaspoon Sriracha Sauce (Hot chilli sauce)

½ teaspoon ground cumin

½ teaspoon Paprika Powder

Salt and pepper for seasoning

½ cup egg mayonnaise


Wonton cups

Preheat oven to 400 degrees and grease a 24 cup mini muffin tin with cooking oil.

Nestle one wonton wrapper down into each of the 24 muffin cups.

Bake the cups for about 6 minutes or until golden brown.

Tequila lime prawns

In a medium sized bowl whisk together the tequila, lime zest, lime juice, olive oil, cilantro, Sriracha sauce, cumin, salt and pepper.

Heat a non-stick pan over high heat.

Add the prawns to the marinade and toss until they are all coated.

Add oil to the hot pan and then dump in the prawns and most of the marinade.

Cook the prawns for approximately one minute then flip them over and cook the other side for another minute or so, just until they are pink.

Remove the prawns from the non stick pan onto a plate.

Chilli lime dressing

Take ½ cup egg mayonnaise in a dressing bowl.

Add lime zest, lime juice, paprika powder and seasoning to the mayonnaise.

Stir it well until mixed properly.

Assembling the taco bites

Add chopped lettuce into each wonton cup.

Spoon one heaping teaspoon of Mayonnaise dressing into each wonton cup.

Place 1-2 Prawns on top of the Mayonnaise dressing.

Garnish with fresh chopped cilantro.