Uploaded January 2026 | Updated September 2026, 2 weeks ago
High-protein BBQ smash prawn & corn tacos
Serves 2 | Prep 20 mins | Cook 15 mins
2 Coles Sweet Corn Cobs, husk and silk removed
260g pkt Coles Prawns Raw Peeled
3 tsp Coles Everything Taco Classic Spice Mix
4 Coles Street Tortilla Wraps
2 tbs Coles Olive Oil
1/4 cup chopped coriander
1 spring onion, thinly sliced
2 tbs Coles Creamy Salsa Verde Sauce
1 lime, rind finely grated, juiced
Extra Coles Creamy Salsa Verde Sauce, to serve
1. Heat a barbecue grill or chargrill on medium-high. Cook corn, turning occasionally, for 10 mins or until corn is tender and lightly charred. Set aside to cool slightly.
2. In a food processor, process the prawns with 2 tsp of the spice mix, until the prawns are finely chopped. Spread prawn mixture among tortillas, smoothing to the edges.
3. Heat oil in a large frying pan over medium-high heat. Add 1 tortilla, prawn-side down. Cook for 3 mins or until browned. Turn and cook for 1 min or until golden. Transfer to a baking tray.
4. Use a small serrated knife to cut down the side of the corn to release the kernels. Combine corn in a medium bowl with the remaining spice mix, coriander, spring onion, salsa verde, lime rind and lime juice. Season.
5. Serve tacos with corn mixture and drizzle with extra salsa verde to serve.
High-protein BBQ smash prawn & corn tacos
Serves 2 | Prep 20 mins | Cook 15 mins
2 Coles Sweet Corn Cobs, husk and silk removed
260g pkt Coles Prawns Raw Peeled
3 tsp Coles Everything Taco Classic Spice Mix
4 Coles Street Tortilla Wraps
2 tbs Coles Olive Oil
1/4 cup chopped coriander
1 spring onion, thinly sliced
2 tbs Coles Creamy Salsa Verde Sauce
1 lime, rind finely grated, juiced
Extra Coles Creamy Salsa Verde Sauce, to serve
1. Heat a barbecue grill or chargrill on medium-high. Cook corn, turning occasionally, for 10 mins or until corn is tender and lightly charred. Set aside to cool slightly.
2. In a food processor, process the prawns with 2 tsp of the spice mix, until the prawns are finely chopped. Spread prawn mixture among tortillas, smoothing to the edges.
3. Heat oil in a large frying pan over medium-high heat. Add 1 tortilla, prawn-side down. Cook for 3 mins or until browned. Turn and cook for 1 min or until golden. Transfer to a baking tray.
4. Use a small serrated knife to cut down the side of the corn to release the kernels. Combine corn in a medium bowl with the remaining spice mix, coriander, spring onion, salsa verde, lime rind and lime juice. Season.
5. Serve tacos with corn mixture and drizzle with extra salsa verde to serve.
