Quick spicy prawn tacos with mango and avocado salsa

Quick spicy prawn tacos with mango and avocado salsa: fruity, well spiced and on the table in no time. With prawns, avocado, lime and coriander.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 420 kcal per serving
• Protein: 30 g
• Fat: 16 g
• Carbs: 40 g

Ingredients

• 250g king prawns (peeled, deveined)
• 6 corn tortillas
• 1 mango
• 1 avocado
• 1/2 red onion
• 1 unwaxed lime
• 1 tbsp olive oil
• 1 bunch of fresh coriander
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 pinch of salt

Method

You’ll need: frying pan · chopping board · knife

1. For the salsa, finely dice the mango and avocado, finely chop the red onion and chop the coriander. Mix gently with lime juice and salt.
2. Pat the prawns dry and toss with the smoked paprika, cayenne pepper, garlic powder and salt. Leave for a moment so the spices stick.
3. Heat the olive oil in a frying pan over a high heat and fry the prawns briefly until pink and lightly browned. Don't cook them for too long, so they stay juicy.
4. Warm the corn tortillas in a dry frying pan or directly over the flame until soft and lightly charred in places.
5. Fill the warm tortillas with the prawns and spoon the mango and avocado salsa on top.
6. Serve with the remaining lime juice and fresh coriander.

Good to know

When it needs to be quick, it can still taste fresh and lively. These tacos are well spiced, juicy and have just the right amount of heat.

Swaps

Mango → pineapple (also provides vitamin C). Corn tortillas → lettuce leaves (crisp and fresh). Olive oil → avocado oil (heat-stable, contains unsaturated fatty acids).

Allergens

Contains crustaceans, so it's unsuitable for anyone with a shellfish allergy. For children, reduce the heat, and in pregnancy always cook the prawns right through.

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