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The BBQ Project

Los Chicanos Taqueria’s Dublin Bay Prawn Taco

Hot coals, big smoke, grill good. It’s the Jameson Connects BBQ Project, featuring Scott Holder from Mexican food truck, Los Chicanos Taqueria. Here’s his Jameson and Chile Morita Dublin Bay prawn taco with a Kohlrabi & Lime Slaw and Charred Pineapple Salsa. Grill, serve, enjoy.


Jameson & Chile Morita Marinade

  • ½ cup Jameson
  • ¼ cup orange juice
  • ¼ cup lime juice
  • 2 tablespoon chipotle in adobo
  • 3 chipotle morita chillies
  • ¼ cup olive oil
  • 2 inches peeled ginger
  • 2 garlic cloves
  • 8 – 16 prawns (2 prawns per taco)
  • 1 bag tortillas

Kohlrabi & Lime Slaw

  • 3 tablespoons mayonnaise
  • 1 lime zest and juice
  • 2 kohlrabi

Charred Pineapple Salsa

  • ½ pineapple
  • 1 jalapeno
  • 1 bunch coriander
  • 1 lime zest & juice
los chivanos prawn taco 2


Jameson & Chile Morita Marinade

  1. Deseed the chipotle morita chillies. Toast in a dry hot frying pan for 1 minute until just blistered and then place in a bowl and cover with boiling water to soften for 10 minutes. *If Chipotle Morita chillies can not be sourced, replace with 2 more tablespoons of chipotle in adobo.
  2. Remove the chillies from the water, combine all the ingredients in an electric blender and blend for one minute until smooth and emulsified.
  3. Pour half the marinade over your prawns, reserving the other half as a dressing for the prawns once cooked.
  4. When ready to serve, place the prawns over a hot grill on your BBQ. The prawns will cook fast, so you only need 1 to 1.5 minutes on each side.

Kohlrabi & Lime Slaw

  1. In a bowl stir together the mayonnaise, lime zest & juice with a spatula.
  2. Cut the top and bottom from the kohlrabi and then peel the skin off with a peeler or sharp knife.
  3. Grate the kohlrabi using the largest holes in the grater, squeeze out any excess water and toss in the lime mayonnaise.

Charred Pineapple Salsa

  1. With a serrated knife, slice the top and bottom from the pineapple and then slice off the outer skin.
  2. Slice the pineapple into 1cm slices, removing the centre core.
  3. Grill the pineapple slices on the BBQ until you get nice charred grill lines. The pineapple should be placed on a hot grill for less than a minute on each side so it gets a nice char without cooking for too long and becoming soft.
  4. Slice the pineapple into 1cm dice and add to a mixing bowl.
  5. Slice the jalapeno in half, remove the seeds and dice finely.
  6. Add the jalapeno, chopped coriander, lime zest and juice to the pineapple and mix well.

Assembling the tacos

  1. Heat the tortillas on your BBQ for 10-15 seconds on both sides so they puff up and soften. Keep them nice and warm by wrapping them in a towel.
  2. Place a heaped spoon of kohlrabi slaw on your warm tortilla.
  3. Follow with 2 grilled prawns.
  4. Place a spoonful of charred pineapple salsa on top and drizzle with some of the extra Jameson and Chile Morita marinade.
  5. Get it into ya.
los chicanos prawn taco 1