Get 3 months FREE*
Start today
Photo of Prawn tacos with mango and salsa by WW

Prawn tacos with mango and salsa

8 - 12
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
An Australian summer version of traditional Mexican tacos. These are light, fresh and fruity.


Taco shell

12 regular

Oil spray

1 x 3 second spray(s)

Raw peeled prawns

800 g

Chilli powder

1 tsp, (Mexican)

Ground cumin

1 tsp


1 clove(s), crushed

Ground coriander

½ tsp


2 medium, finely chopped

Red onion

1 small, finely chopped

Lemon juice

1 tbs

Olive oil

1 tbs

Iceberg lettuce

3 cup(s), shredded, shredded


1 medium, cut into 1cm pieces


  1. Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Place the taco shells on prepared tray and heat following packet instructions.
  2. Meanwhile, heat a large oil-sprayed non-stick frying pan over high heat. Add prawns, cook, stirring, for 5 minutes or until almost cooked. Add chilli, cumin, garlic and 3 tablespoons water. Cook, stirring, for 2–3 minutes or until water has evaporated and prawns are cooked through.
  3. Combine coriander, tomato, onion, juice and oil in a small bowl. Toss to combine. Divide lettuce between taco shells. Top with prawns, tomato salsa and mango.


SERVING SUGGESTION: Serve with an extra green salad. Dress with 2 tsp each of olive oil and balsamic vinegar.