Mango & Prawn Tacos
Josh Ball
Rated 4.0 stars by 3 users
Category
Dish
Servings
1
Prep Time
15 minutes
Cook Time
30 minutes
Whether it's Tuesday or not, this is a PSA to save this recipe for your next Taco night!
Ingredients
-
220 g raw prawns, peeled, deveined
- 1⁄4 tsp smoked paprika
- 1⁄8 tsp cayenne pepper
- 1⁄2 tsp thyme leaves
- 1⁄2 tsp garlic granules
- 1⁄8 tsp salt
- 1⁄2 tsp olive oil
-
400 g mango, diced
- 1 avocado, deseeded and diced
- 1 lebanese cucumber, deseeded, diced
- 1⁄3 cup pickled red onion, thinly sliced, drained (see quick onion pickle)
- 1 lime, zested and juiced
- 1⁄8 tsp salt
- 1 tsp tajin seasoning
-
1 red onion, thinly sliced
- 1⁄2 cup apple cider vinegar
- 1⁄2 cup hot water
- 1⁄2 tsp salt
- 1⁄2 tsp white sugar
- 10 black peppercorns
- 1 bay leaf
- 1⁄2 tsp fennel seeds
-
7 tortillas, small
- 1 cup iceberg lettuce, shredded
- Japanese mayonnaise, to serve
Prawns
Mango Salsa
Quick Onion Pickle
Tacos
Directions
To make the quick pickled onions, combine the apple cider vinegar, hot water, salt, white sugar, black peppercorns, bay leaf, and fennel seeds in a bowl or jar. Stir until the sugar and salt dissolve. Add thinly sliced red onion and let sit for 15 minutes while you prepare the rest of the recipe.
In a bowl, toss the prawns with smoked paprika, cayenne pepper, thyme leaves, garlic granules, salt, and olive oil until evenly coated. Set aside to marinate for 10 minutes.
In a mixing bowl, combine the diced mango, diced avocado, quick pickled onion (drained), lime zest and juice, salt, and tajin seasoning. Gently toss to mix well.
Heat a non-stick pan over medium-high heat. Add the marinated prawns and cook for 3 - 4 minutes on each side, or until pink and cooked through. Remove from heat and set aside.
To assemble, fill your tortillas with shredded lettuce, mango salsa and top with the cooked prawns. Serve with a drizzle of japanese mayonnaise.
