Prawn Tacos with Street Corn & Black Bean Salsa

P15 minutes C15 minutes S10


  • 300g peeled green prawn cutlets, with tails intact
  • 10g gluten-free taco seasoning mix
  • 20mL vegetable oil
  • 10 corn or wheat street tortillas, heated
  • 500g red and white cabbage, finely shredded
  • Riviana Sliced Jalapeno chillies, crumbled feta cheese, chipotle mayo and lime wedges, to serve


Street Corn and Black Bean Salsa

  • 500g Garden Supreme IQF Corn Kernels (no need to defrost) or drained Riviana Corn Kernels
  • 250g drained Riviana Black Beans
  • handful chopped coriander stalks and leaves
  • 20g Riviana Sliced Jalapeno chillies, chopped
  • 20mL Riviana Sliced Jalapenos pickling liquid


  1. For the Street Corn and Black Bean Salsa, heat a heavy-based pan or grill plate over high heat. Cook the frozen or drained corn for 5 – 8 minutes or until lightly charred. Transfer to a large bowl. Add the remaining ingredients and toss gently to combine.
  2. Heat a chargrill or grill plate over high heat. Toss the prawns with taco seasoning and oil. Cook until lightly charred and just cooked through.
  3. Top the heated tortillas with cabbage, corn and black bean salsa and prawns. Serve the Riviana Sliced Jalapenos, feta, chipotle mayo and lime wedges on the side.

Products used

Tips and hints:This recipe has pescatarian and gluten-free options