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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.

2 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare30 mins
  • Cook10 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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