Prawn tacos with mango and salsa
1 x 3 second spray(s)
Raw peeled prawns
1 tsp, (Mexican)
1 clove(s), crushed
2 medium, finely chopped
1 small, finely chopped
3 cup(s), shredded, shredded
1 medium, cut into 1cm pieces
- 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.
- 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.
- 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.