Prawns Tacos with Mango and Avocado Salsa
MAKE THIS WITH
Ingredients
- 1 kg cooked Australian tiger prawns, peeled and deveined
- 8 La Banderita Street Tacos
- Mayonnaise, to serve
- Chilli sauce of your choice, to serve
- Crispy fried shallots
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SALSA
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- 2 large avocadoes, cubed
- 1 mango, cubed
- 3 sprigs of coriander, chopped
- Juice and zest 1 lime, plus extra to serve
- Salt and pepper
LET'S GET STARTED
- For the salsa, combine all ingredients in a bowl and gently fold them together, taking care not to crush the avocado and mango.
- Warm the tacos in a dry pan over a medium heat for one minute on each side until soft. Keep warm in a clean tea towel while the others cook.
- Dollop mayonnaise on to each taco, fill with salsa and top prawns, a splash of chilli sauce and garnish with crispy fried shallots.