Prawn tacos with mango and salsa
8
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
An Australian summer version of traditional Mexican tacos. These are light, fresh and fruity.
Ingredients
Hard 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
Garlic
1 clove(s), crushed
Ground coriander
½ tsp
Tomato(es)
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
Mango
1 medium, cut into 1cm pieces
Instructions
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.
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