Happy Taco Tuesday! Due to the increased time at home, I, and I’m sure I’m not alone, am spending lots and lots of time in the kitchen. Cooking healthy, tasty meals is an amazing way to show your love to your friends, family and to show some self-love. It’s also a great place to experiment and try new things – because “Why not?”, we’ve got the time. It is with this thinking that leads to this taco recipe – it’s a little spicy, a little sweet, and a lot of delicious.

This recipe calls for chipotle peppers in adobo sauce. You can find these canned in the Mexican section of your grocery store. Stemming from the Spanish word, adobar, meaning marinade; this sauce is a traditional Mexican sauce typically made from ground ancho and guajillo chiles and it adds a deep, smoky flavor to the dish. We use the adobo sauce in the marinade for the prawns and the chipotle peppers in the sauce for the tacos. If you prefer to use chicken, beef, or tofu as your protein, this marinade will work for these options as well.


 2- 3 tablespoons (depending on spice tolerance) of adobo sauce from a can of chipotle peppers in adobo sauce

 2 tablespoons of honey

 1 clove of garlic minced

 juice of half a lime

 ½-1 teaspoon of salt to taste


 2 1/2 tablespoons mayonnaise

 2 chipotle peppers minced

 2 tablespoons adobo sauce


 3 tomatoes

 ½ red onion

 1 kiwi

 ¼ cup of cilantro

 juice of 1 lime

 salt to taste


 1 pound of BC spot prawns – shells and tails removed

 1 cup sliced green leaf lettuce

 1 cup purple cabbage

 2 avocados

 1/3 cup refried beans

 1 pack of corn or flour tortillas

 2 green onions



  1. In a large bowl mix together marinade ingredients. To ensure the honey mixes evenly, you can heat it up slightly and mix everything in a saucepan. Pour marinade over prawns and let sit for half an hour.
  2. Dice tomatoes and purple onion and add to a medium-sized bowl. Cut the skin off the kiwi and dice the kiwi. Finely dice the cilantro and add. Roll the lime along a hard surface to increase the juice, cut it in half and stab a fork into it. Squeeze the juice into and mix the salsa. Add salt to taste and set aside.
  3. Heat up the oven to 300C and warm the tortillas. Flip tortillas when heated through.
  4. Make the chipotle mayo by mixing mayo, minced chipotle peppers and adobo sauce.
  5. Heat up two frying pans. Place refried beans in on to heat, stirring occasionally.
  6. When the pan is hot, add prawns and the marinade. Satay until prawns turn white, approximately 2-3min and remove from heat to avoid overcooking.
  7. Slice lettuce, avocado, green onions and purple cabbage.
  8. Remove tortillas from oven, assemble tacos and enjoy!

This blog post was written by Michelle Zimmer, a passionate and dedicated Program Facilitator at Power To Be. Michelle has certifications in sea kayaking, SUP board instruction, lifeguarding and wilderness first aid. She also is an amazing cook!