Prawn Fajitas

History & Origin

Prawn fajitas are the most refined and lighter version of the Tex-Mex concept - an adaptation that reflects the coastal influence of south Texas, where the Gulf of Mexico puts fresh seafood within everyone's reach. Prawn fajitas emerged in the 1980s as part of the expansion of the Tex-Mex menu towards lighter and healthier options, adapting to the tastes of a new generation of consumers who wanted the intense flavours of border cuisine without the heaviness of red meat. The fishing communities of Corpus Christi, Galveston and the Rio Grande Valley in Texas had been consuming fresh prawns for centuries, prepared Tex-Mex style with abundant spices, lime and the technique of the smoking-hot pan. The jumbo prawn, cooked for barely 3 minutes to hit the exact right point, acquires an extraordinary layer of flavour from the garlic and chipotle marinade reminiscent of Gulf Coast flavours. Today, prawn fajitas are an obligatory presence at any serious Tex-Mex restaurant, appreciated both for their relative elegance and for their speed of preparation, since prawns cook in half the time of any meat. In the United Kingdom, this recipe has found enthusiastic followers thanks to the abundance of quality large prawns available at fishmongers.