These tacos are a quick and delicious taco for your weeknight meals when you're craving something zingy and fresh
Ingredients 23
Prawns
220 g raw prawns, peeled, deveined
1⁄4 tsp smoked paprika
1⁄8 tsp cayenne pepper
1⁄2 tsp thyme leaves
1⁄2 tsp garlic granules
1⁄4 tsp salt
1⁄2 tsp olive oil
Mango Salsa
400 g mango, diced
1 avocado, deseeded and diced
1 lebanese cucumber, deseeded, diced
1⁄3 cup pickled red onion, thinly sliced, drained (see quick onion pickle)
1 lime, zested and juiced
1⁄4 tsp salt
1 tsp tajin seasoning
Quick Onion Pickle
1 red onion, thinly sliced
1⁄2 cup apple cider vinegar
1⁄2 cup hot water
1⁄2 tsp salt
1⁄2 tsp white sugar
10 black peppercorns
1 bay leaf
1⁄2 tsp fennel seeds
Tacos
8 tortillas, small
1 cup iceberg lettuce, shredded
Japanese mayonnaise, to serve
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Method 5
To make the quick pickled onions, combine the , , , , , , and in a bowl or jar. Stir until the sugar and salt dissolve. Add thinly sliced and let sit for 15 minutes while you prepare the rest of the recipe.
In a bowl, toss the with , , , , , and until evenly coated. Set aside to marinate for 10 minutes.
In a mixing bowl, combine the diced , diced , (drained), zest and juice, , and . Gently toss to mix well.
Heat a non-stick pan over medium-high heat. Add the marinated and cook for 3 - 4 minutes on each side, or until pink and cooked through. Remove from heat and set aside.
To assemble, fill your with shredded , mango salsa and top with the cooked . Serve with a drizzle of japanese mayonnaise.
