Add sass to your seafood with these zingy soft-shell tacos, bursting with juicy chargrilled prawns, candy mango, crunchy slaw and zesty lime.
Substances
- 300g (2 cups) prawns
- 4 tbs olive oil
- 1-2 limes, juiced
- 1 pinch chilli powder
- 1 pinch floor coriander
- 1 child romaine lettuce, sliced
- 1 mango, peeled, flesh chopped
- 1 crimson onion, peeled, finely chopped
- 150g (2 cups) crimson cabbage, sliced or grated
- 4 tbs chopped coriander leaves
- 4 tender shell tacos or tortillas
Methodology
Step 1.
Warmth the grill. Brush the prawns with the oil and grill for 2-3 minutes. Drizzle with a few of the lime juice and season with the chilli powder, coriander, salt and floor black pepper.
Step 2.
Take away from the grill and blend with the lettuce, mango, onion and cabbage. Stir within the coriander leaves and season the salsa with the remaining lime juice.
Step 3.
Wipe the grill with kitchen paper and grill the tacos for about 1 minute every till heat. Fill with salsa and serve.
Serves 4
