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Best BBQ fish and seafood recipes

There’s so much more to summer seafood than putting a shrimp on the barbie. Enjoy the fruits of the sea with our selection of fresh barbecued fish and seafood recipes, including charred salmon steaks and smoky prawn skewers served with refreshing salsas and sides.

Mojito prawn tacos
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Mojito prawn tacos

These gorgeous prawn tacos combine a classic Cuban mojito cocktail with spicy Mexican street food for a summer mash-up. Quickly cooked on a barbecue or griddle, these easy lime, rum and mint-flavoured tacos are served with a refreshing salsa and zingy slaw.

  1. Add the prawns, garlic, lime zest, paprika and extra virgin olive oil to a bowl and toss together. Cover and marinate in the fridge for 30 mins.
  2. Meanwhile, mix together all the ingredients for the salsa and set aside. For the slaw, combine the mayonnaise, lime juice and rum to create a smooth dressing. Add the shredded cabbage, spring onions and most of the mint, reserving a few leaves to garnish.
  3. Preheat a barbecue or griddle pan. Cook the prawns away from the main flames or over a low heat for 2-3 mins, turning regularly with tongs, until lightly charred and cooked through.
  4. Toast the tortillas briefly on the hot grill or griddle to warm through. Load up the tortillas with the slaw, prawns, salsa and reserved mint. Serve with the lime wedges to squeeze over.

Tip: You could also use 8 crunchy taco shells for this recipe if preferred.

See more Mexican recipes

View full recipe details
  • Ingredients
  • 400g peeled raw jumbo king prawns, defrosted if frozen
  • 2 garlic cloves, crushed
  • 1 tsp lime zest, grated
  • 1 tbsp paprika
  • 2 tsp extra virgin olive oil
  • 8 plain mini tortillas
  • lime wedges, to serve
  • For the salsa
  • 150g cucumber, finely chopped
  • 150g tomatoes, finely chopped
  • 1 bird's eye chilli, finely chopped
  • 1 tbsp white rum
  • 2 spring onions, finely sliced
  • For the slaw
  • 75g mayonnaise
  • 2 tsp lime juice
  • 1 tbsp white rum
  • 400g white cabbage, finely shredded
  • 2 spring onions, finely sliced
  • 30g fresh mint leaves, roughly chopped