zoom  Beer-battered prawn tacos with chipotle mayo and mango slaw

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    Beer-battered prawn tacos with chipotle mayo and mango slaw

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    Beer-battered prawn tacos with chipotle mayo and mango slaw

    • Preparation time: 30 minutes
    • Cooking time: 10 minutes
    • Total time: 40 minutes

    Serves: 4


    1 small, firm mango, peeled
    ½ red onion, finely sliced
    100g red cabbage, shredded
    75g essential Waitrose Radishes, finely sliced
    handful Waitrose 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 180˚C 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. 

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    This recipe first appeared in Waitrose Food, March 2018 issue. Download the Waitrose Food app for the full issue


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