Food & Drink

Spicy BBQ Prawn Tacos with Mango Salsa

Full of flavour and spice they are light and refreshing. Easy to make with authentic corn tortillas that are gluten free. This will be a summer favourite and one of those dishes you can present on repeat!

  • 18 Peeled Green Prawns (Seafood @ Randwick)
  • 2 Mangoes
  • 1 Jalapenos
  • 2 Avocados
  • 2 Limes
  • Coriander (optional)
  • ½ Red cabbage
  • 1 tbsp Mexican Spice (Green Valley Spices)
  • ½ tsp Peri Peri Spice (Green Valley Spices)
  • La Tortilleria Corn Tortilas (Harris Farm)
  • 2 Corn
  • Butter
  • Garlic

  1. Place peeled prawns into bowl and add olive oil, salt, pepper, Mexican spice mix, Peri Peri spice mix, lime juice and pressed garlic. Refrigerate and allow prawns to sit for 10mins. Preheat BBQ to high.
  2. Dice avocado and scoop into a bowl, squeeze lime juice, salt, pepper and a dash of olive oil. Slightly mash together. Finely slice cabbage, place in another bowl.
  3. Brush corn cob with butter, salt, pepper and Peri Peri Spice mix. Place on BBQ with prawns.bianca-image-prawn.jpg
  4. Dice mango into 1cm cubes, chop finely jalapeños (removing seeds) and add to bowl, squeeze ½ lime juice over the top. 
  5. Once corn is charred and prawns are cooked, place corn tortillas onto the BBQ to heat 1min each side. Slice corn off the cob and add to another serving bowl.
  6. Layer your taco!! Start with avocado, cabbage, mango salsa, corn and finish with Spicey BBQ Prawns topped with coriander!  

25mins Prep, 10 Min Cook Time, Serves 6-8 people