Mango prawn tacos recipe
Created by The Tesco Recipes team
Fancy something different for tea tonight? These prawn tacos are a seriously tasty way to get more seafood onto the table, packed with flavour from sweet mango, a ready-made mango and coconut paste, fresh herbs and spices (just dial the chilli up or down to taste). Ready in 25 minutes, let everyone dig in and build their own – taco night just got an upgrade.
See method- Serves 4
- Takes 25 mins
- 255 calories / serving
- Healthy
- Dairy-free
- Gluten-free
Ingredients
- 2 x 170g packs frozen raw king prawns, defrosted and patted dry
- 3 tbsp Tesco Finest mango & coconut paste
- 1 ripe mango, peeled, destoned and fesh diced
- 100g cherry tomatoes, finely chopped
- ½ red chilli, deseeded and diced (optional)
- ½ small red onion, finely diced
- 2 limes, 1 zested and juiced, 1 cut into wedges
- 2 tsp extra-virgin olive oil
- 5g fresh coriander, leaves picked and chopped, plus extra sprigs
- 2 tsp vegetable oil
- 8 hard taco shells
- 1 Little Gem, finely shredded
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1070kJ 255.0kcal
- Fat
- 10g
- Saturates
- 1g
- Salt
- 1.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 26.5gProtein 13.5gFibre 2.8g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Put the defrosted prawns in a bowl with the mango & coconut paste, turn to coat well and set aside. Preheat the oven to gas 4, 180°C, fan 160°C.
- To make a salsa, mix the mango, tomatoes, chilli (if using), onion, lime zest and juice, olive oil, chopped coriander leaves and a pinch of salt.
- Heat the vegetable oil in a frying pan over a medium heat. Fry the prawns for 3-4 mins until golden, cooked through and the paste has thickened. Meanwhile, warm the taco shells through in the oven for 2 mins.
- Fill the taco shells with lettuce, spoonfuls of salsa, the prawns and some extra coriander sprigs, with lime wedges for squeezing over.
- See more 30 minute meals
