
Prawn & Mango Taco
Yield 4
Author Lucy Tweed
Cook time
45 MinTotal time
45 MinDo you want your mouth to feel summery? This. Or a pina colada.
Ingredients
Taco Dressing
Instructions
- In a bowl, combine diced mango, avocado, spring onion, sea salt, lime juice, and olive oil. Mix well and set aside.
- Using a stainless steel pastry rack, grill jalapeños and corn over a gas burner or barbecue until charred (you can also use the bbq). Let them cool, then chop the jalapeños and cut the corn kernels off the cob. Add these to the mango-avocado salsa.
- Season the chopped prawns with Old Bay seasoning and cornflour. Heat peanut oil in a pan over medium-high heat. Fry the prawns until golden and crispy. Place on absorbent paper to drain excess oil.
- Shred the green cabbage, rinse it, and keep it in the fridge for crispiness.
- Prepare the taco dressing by combining Greek yogurt, QP mayonnaise, and chili sauce.
- Grill the taco wraps on a gas hob for a charred finish.
- To assemble, spread taco sauce on the wraps. Add shredded cabbage, mango-avocado salsa with corn and jalapeños, and top with the crispy prawns.
- Garnish with fresh coriander sprigs.
Nutrition Facts
Calories
530Fat
21 gSat. Fat
4 gCarbs
54 gFiber
9 gNet carbs
45 gSugar
14 gProtein
35 gSodium
2067 mgCholesterol
252 mgThis information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.
Created using The Recipes Generator