Beer-battered prawn tacos with chipotle mayo and mango slaw

Beer-battered prawn tacos with chipotle mayo and mango slaw

Juicy king prawns in a Mexican beer batter served in floured tortillas with a refreshing mango slaw and simple, smoky mayo.

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  • Serves4
  • CourseMain meal
  • Prepare30 mins
  • Cook10 mins
  • Total time40 mins

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  • 1 small, firm mango, peeled
  • ½ red onion, finely sliced
  • 100g red cabbage, shredded
  • 75g Essential Radishes, finely sliced
  • 1 handful Cooks' Ingredients Coriander leaves
  • 150g mayonnaise
  • 4 tsp chipotle paste
  • 2 tsp tomato ketchup
  • 100g plain flour
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 185ml cold Mexican beer
  • Vegetable oil, for frying
  • 180g pack raw extra large king prawns
  • 4 Flour tortillas, toasted


  1. For the slaw, cut the mango into matchsticks. Mix with the veg and coriander; chill. Stir the mayo, chipotle and ketchup in a bowl; chill.

  2. When you’re ready to eat, put the flour, bicarbonate and salt in a bowl and, using a fork, stir in the beer and 50ml iced water until just mixed (a few lumps are fine; aim for the consistency of double cream).

  3. In a deep, heavy-based pan, add enough oil to come 5cm up the side. Place over a medium-high heat until it reaches 180ºC on a sugar thermometer (or a cube of bread turns golden in 30 seconds). Toss the prawns through the batter then, in batches, carefully lower into the hot oil. Cook for about 1 minute, until deep golden, then remove with a slotted spoon and drain on kitchen paper.

  4. Dollop 1 tbsp chilli mayo in the centre of each tortilla; add the prawns and slaw. Serve with quartered tomatoes and lime wedges, if liked.


Typical values per serving when made using specific products in recipe


2,909kJ/ 697kcals



Saturated Fat












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2 out of 5 stars1 rating