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Prawn & mango tacos
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180g extra large king prawns
2 tsp Capsicana Mexican Cumin & Chipotle Seasoning Mix
1 tsp sunflower oil
6 Santa Maria Latin American Kitchen Mini Coconut & Black Pepper Soft Tortillas
1 mango, peeled, stoned and finely sliced
½ x ripe avocado, peeled, stoned and roughly chopped
½ x 28g pack coriander, roughly chopped
1 lime, quartered
1. Coat the prawns in the spice mix. Heat the oil in a large frying pan over a high heat. Add the prawns and fry for 3-4 minutes, until pink and opaque, then remove from the pan.
2. Wipe out the pan and return to the heat. Toast the tortillas for 1 minute each, keeping them warm wrapped in foil while you do the rest.
3. Lay the slices of mango and avocado on each tortilla and top with prawns. Finish with coriander and a squeeze of lime, with an extra lime wedge on the side.
Typical values per serving:
1 of your 5 a day/source of fibre
This recipe was first published in August 2019.
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