Mexican Prawn Tacos with Mango Salsa

Perfect for your family’s #tacotuesday dinner! These Mexican prawn tacos topped with the juiciest mango salsa is a delight for all taste buds. Simple to put together, yet a delicious meal for the whole family from everyday pantry ingredients.

Looking at the title, are you wondering where in the world did I find ripe mangoes in winter?

This recipe for these Mexican prawn tacos with mango salsa was developed a while ago when mangoes were in season but I somehow never got around to sharing it with you guys. And since we are moving homes this week, I thought of making these tacos again since I had some leftover prawns in the freezer.

That’s when it struck me that I haven’t shared these awesome tacos with you, so here we go – Mexican Prawn Tacos with Mango Salsa.

The star of these tacos is ofcourse the prawns that has been cooked in a rich Mexican style tomato sauce with oodles of flavour. All the ingredients are pantry and refrigerator staples, nothing fancy at all. Just get your hands on fresh local prawns and the job is done. Any type of salsa may be used; the mango salsa was a delicious addition because of the sweetness which balanced out the spice kick from the paprika in the prawns.

Not going to keep you longer with small talk today…I am plainly tired from all the packing, cleaning and scrubbing going on so I promise we will talk more when I have finished with all the moving stuff.

Meanwhile, you try out these delicious Mexican prawn tacos with mango salsa and let me know how it went…

Also, you need to try out these absolutely lipsmacking Chicken Fajita Tacos. Just saying…

Print Recipe

Mexican prawn tacos with mango salsa

Course: Main Course

Cuisine: Mexican

Ingredients

For the prawns:

• 300 gms large prawns; deshelled and deveined
• 2-3 tbsp olive oil
• 1 small red onion; finely chopped
• 2 garlic cloves; crushed and chopped
• 2 large ripe red tomatoes; finely chopped
• 1 tbsp paprika
• Salt to season
• Freshly milled black pepper to season
• ½ cup coriander leaves; finely chopped

For the mango salsa:

• 1 ripe mango; cut into small cubes
• ½ red onion; finely chopped
• 1 large tomato; finely chopped
• 1 jalapeno; finely chopped
• 2 tbsp coriander leaves; finely chopped
• Lemon juice
• Salt to season

To assemble:

• 6 mini wheat flour tortillas
• Coriander leaves; chopped
• Pickled jalapenos
• Lemon wedges

Instructions

To make the prawns:

• Heat oil in a pan and add the onions. Sauté on medium heat till translucent.
• Add the garlic and continue to sauté till the rawness of the garlic has gone away and takes on a light brown colour.
• Add the chopped tomatoes and cook on medium to high heat till the tomatoes are completely broken down and turn mushy.
• Add the paprika, mix well to combine. Then add the prawns, season with salt and pepper; mix well to combine. Cook on medium heat till the prawns are done (no extra water required; the final dish has to have a thick consistency with the sauce just coating the prawns).
• Remove from heat, add the coriander leaves and stir through.

To make the salsa:

• Add all the ingredients from 10 – 14 in a bowl and mash lightly with the back of a spoon. Season with salt and lemon juice.

To assemble the tacos:

• Heat the tortillas.
• Place a couple of prawns on top of a tortilla along with a bit of the sauce, top with mango salsa, pickled jalapenos, coriander leaves and a squirt of lime.
• Enjoy!

Notes

If you find it hard to find mini tortillas, make mini sized wheat (atta) chappathis and use.

Paprika is easily available at most supermarkets. Can be substituted with Kashmiri chilli powder though flavours are slightly different.