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Dinner, Outdoor Cooking, Sides

Prawn Tacos with Mango & Coriander Salsa

mob
Recipe by mob

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  • Prep 40 mins
  • Pre-Heat Time: 6 mins
  • Cook Time: 40 mins
  • Total 1h 26 mins
  • Medium
  • Serves 4

These spicy prawn tacos are a quick and easy crowd-pleaser. A good salsa is an essential component of any barbecue, and the unbelievably fresh mango and coriander number we’ve thrown together here is the perfect thing for a sunny day.

Compatible with

Allergies

  • Contains Shellfish

Tip: Allergy Advice

This dish contains the following allergens: Shellfish

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  • 750g raw king prawns
  • 2 tbsp olive oil
  • 2 tbsp ancho chilli powder
  • 2 tbsp tomato purée, divided
  • Salt and ground black pepper, as desired
  • 1 red onion, peeled, thinly sliced
  • Zest and juice of 2 limes
  • 12 corn tortillas

Dipping Sauce

  • 2 dried guajillo chillies, stems removed
  • 4 dried de arbol chillies, stems removed
  • 1 dried chipotle chillies, stems removed
  • 2 onions, peeled, roughly chopped
  • 3 garlic cloves, peeled, minced
  • 1 tbsp tomato purée
  • 500ml homemade prawn stock or fish stock
  • 1 cinnamon stick
  • 1 tbsp cumin seeds
  • 2 bay leaves
  • 1 dried ancho pepper, stem removed

Avo Mango Salsa

  • 2 limes
  • 50g bunch of coriander
  • 4 tbsp olive oil
  • Salt, as desired
  • 1 large ripe mango, roughly diced
  • 2 avocados, diced into 1cm cubes

For the Prawn Stock

  • Shells from the 750g prawns
  • 2 onions, peeled, roughly chopped
  • 1 tbsp olive oil
  • 750ml water
  • 1 garlic bulb, halved
  • 1 lemon, thinly sliced  

Utensils

  • Step 1

    Peel the prawns and either use the skins to make the stock below or discard. In a large bowl add the prawns, olive oil, ancho chilli powder and 1 tablespoon tomato purée, salt and pepper. Stir everything together then cover and place in the fridge.  

  • Step 2

    To make the prawn stock: In a large saucepan over medium heat, add prawn heads, shells, onions and olive oil. Fry for 5 minutes, then add the water. Add garlic and lemon then bring the stock to a simmer and reduce the heat to low. Cook for 30 to 40 minutes to infuse the stock then remove from the heat and pour through a sieve, squashing all of the flavour out of the prawn heads and shells.  

     

  • Step 3

    While the prawns are marinating in the fridge, make the dipping sauce.  In a saucepan over medium heat, add onion and garlic. Fry for 5 minutes. Then add the tomato purée and spices. Toast for another 2 minutes, then add dried chillies, cumin seeds, bay leaves, cinnamon stick, dried ancho pepper and stock. Bring to the boil and cook for 25 to 30 minutes. Remove the bay leaves and cinnamon stick from the saucepan then pour mixture into a blender. Blend until smooth and loosen with a little water.

  • Step 4

    In a small bowl, add red onion with a large pinch of salt and the juice of 2 limes. Mix together and set aside to pickle. 

  • Step 5

    To make the avo mango salsa, zest 1 lime into a bowl. Add the coriander and oil into a food processor. Blitz until the coriander has broken down then transfer into the bowl, add the zest of 1 lime into the coriander mixture, season with salt and the juice of all the remaining limes. Add mango and avocado to the mixture and stir.  

  • Step 6

    To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place then close lid.   

  • Step 7

    Turn dial to GRILL. Set temperature to HI and set time to 4 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes). 

  • Step 8

    When the unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid, place the prawns on the grill.  

  • Step 9

    Cooking is complete when the prawns are opaque and cooked through. When cooking is complete, open lid and remove prawns. Place corn tortillas on grill and warm until pliable.  

  • Step 10

    Remove tortillas from grill. Evenly distribute prawns onto the tortillas, top with the pickled onions and coriander leaves. 

  • Step 11

    Serve with avo, mango and coriander salsa on the side – along with the sauce for dunking.