SeafoodMediumFree

Crispy Prawn Tacos Sinaloa-Style

Name: Crispy Prawn Tacos Sinaloa-Style
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 400 g Prawns; 12 Corn Tortilla; 2 cloves Garlic; 1 pinch Piquín Chilli; 4 leaves Lettuce; 100 ml Butter; 2 Avocado; 500 ml Vegetable Oil; 2 Lime

40 min (20 prep + 20 cook) Medium 4 servings Sinaloa

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Crispy rolled tacos filled with seasoned prawns, Sinaloa-style, with guacamole and cream.

About this recipe

Corn tortillas filled with seasoned prawns, rolled and deep-fried until crunchy, served with shredded lettuce, soured cream, guacamole and salsa. A Sinaloa seafood speciality.

History & Origin

Tacos dorados - also called flautas or taquitos depending on the region - combine the versatility of corn tortillas with the art of frying to achieve an irresistibly crispy texture. In Sinaloa, a coastal state in northwestern Mexico bathed by the Sea of Cortés, this technique is applied with mastery to fresh seafood, especially prawns, the region's gastronomic pride. Sinaloa is Mexico's leading prawn producer, and these crustaceans have become central to its culinary identity. Sea of Cortés prawns are world-renowned for their size, sweetness and firm texture. Generations of Sinaloan fishermen have developed an intimate relationship with the sea, reflected in dishes like aguachile, ceviche and these golden prawn tacos. The technique of frying tacos arose as a way to use tortillas that were beginning to dry out, transforming them into something even more delicious. The prawns are seasoned with garlic, lime, chilli and local spices before being rolled in the tortilla. When fried, the tortilla becomes a crispy tube while the prawns inside steam in their own juices.

Estimated cost

£12.50

Total cost

£3.13

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

22g

Protein

32g

Carbohydrates

20g

Fat

Fibre

590mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Pela y desveina 400g de camarones. Sazona con jugo de 1 limón, 2 dientes de ajo picado, sal, pimienta y una pizca de chile piquín o cayena.
💡 Si son muy grandes, córtalos por la mitad.
2
Sofríe los camarones en aceite caliente 2-3 minutos hasta que cambien de color. No los sobrecocines. Retira y pica groseramente.
💡 El camarón se termina de cocinar dentro del taco al freírse.
3
Calienta las tortillas en comal o microondas para que sean flexibles. Coloca 2-3 camarones en el centro de cada tortilla, enrolla firmemente y asegura con un palillo.
💡 Si las tortillas se rompen, pásalas por agua y caliéntalas de nuevo.
4
Calienta aceite abundante en una sartén profunda. Fríe los tacos en aceite a 175°C, girando, 3-4 minutos hasta que estén completamente dorados y crujientes.
💡 No los pongas todos a la vez, trabaja en tandas.
5
Escurre en papel absorbente. Retira los palillos. Sirve sobre lechuga rallada, agrega crema, guacamole y salsa roja o verde al gusto.
💡 Una rodaja de limón al lado es imprescindible.