If you like Star Wars, yesterday would have been your day (May the 4th Be with you), but whilst we are big fans of the movies (apart from Phantom Menace of course!) we prefer to celebrate Cinco de May0. (5th of May).

That’s because Mexican food is one of the staples in the SK kitchen.

Cinco de Mayo commemorates Mexico’s victory over the French army at the Battle of Puebla in 1862 (you wouldn’t beat us in a history quiz!) so it gives Mexicans an excuse, not that they need one, to celebrate.

One of the ways they do this is through food and let’s face it, when it comes to this, there’s few countries that do it better.

So, today, we’ll be having a few Dos Equis XX (yes, we know our good Mexican beers too!) and sitting down to some great food, in this case, spicy prawn tacos. Here’s the recipe:


I tbsp olive oil
juice 1 lime
3 garlic cloves, crushed
2 red chillies, finely chopped
1 tsp of Tabasco sauce
400g raw peeled prawn
Taco shells
½ iceberg lettuce, shredded
½ red cabbage, shredded
1 red onion, sliced
1 red pepper, sliced
Soured cream, guacamole and salsa as accompaniments


1. Make a marinade using the olive oil, chillies, garlic, lime juice and Tabasco. Stir in the prawns and leave in the fridge for an hour.

2. Combine the lettuce, cabbage, onion and pepper.

3. Fry the prawns for a few minutes until they turn pink and are cooked through.

4. Warm the tacos in the oven for a few minutes.

5. Spoon the prawns into the tacos and add the lettuce, cabbage, onion and pepper mix.

6. Serve with guacamole, soured cream and salsa (all optional).

About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.