This may be a bold thing to say but I think this is my favourite Wish to Dish recipe so far! It is quite simply summer in a taco – you are transported to a sunny beach with each delicious bite

Coconut and Mango Prawn Tacos

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • Tortilla wraps
  • 250 g raw king prawns
  • 1 tsp red curry paste
  • 1 inch ginger, peeled and grated
  • 2 tbsp coconut cream
  • 1 tbsp coconut oil
  • 2 avocados
  • juice of 1 lime
  • 1 large bunch coriander, finely sliced
  • 2 tbsp olive oil
  • salt and pepper
  • 1 mango, stone removed, peeled and diced
  • a handful of your favourite salad leaves
  • extra lime juice and coriander to serve
  1. Instructions
  2. In a bowl combine the coconut cream, ginger and curry paste before coating the prawns in the mixture. Leave to one side.
  3. Remove the stone and skin from the avocado. Mash the flesh of the avocado before adding the lime juice, olive oil and coriander – stir this all together until it is combined. Season generously and set to one side.
  4. Stick the prawns onto metal or wooden skewers (this is just to make it easier to turn them over whilst cooking it is not essential). Heat the coconut oil in a frying pan until it has melted and then add the prawn skewers to the pan. Cook for around 5 minutes, turning half way through cooking. When the prawns have turned pink they are done so remove them from the heat.
  5. To serve lay out the wraps, mango, leaves, guac and prawns and let everyone assemble their taco as they please! I like to serve it with extra coriander and lime as it can add a final pop of flavour.