• Mexican

Mango & Prawn Tacos

Whether it's Tuesday or not, this is a PSA to save this recipe for your next Taco night!

Published
Servings
Serves 1
Prep Time
15m
Cooking Time
30m

Ingredients

Everything for 1 servings

Prawns

  • 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

Mango Salsa

  • 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

Quick Onion Pickle

  • 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

Tacos

  • 7 tortillas, small
  • 1 cup iceberg lettuce, shredded
  • Japanese mayonnaise, to serve

Method

1

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.

2

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.

3

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.

4

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.

5

To assemble, fill your tortillas with shredded lettuce, mango salsa and top with the cooked prawns. Serve with a drizzle of japanese mayonnaise.