Gluten Free Prawn Tacos with Mango Salsa

Fri, 6 March 2026

Gluten Free Prawn Tacos with Mango Salsa

Ingredients (serves 2):

• 8/10 Large prawns (shelled & deveined)
• 4 Corn taco shells (2 per person)
• 1 Orange
• 1 Lime
• 1 Half fresh mango (peeled & diced)
• 1 Half iceberg lettuce (shredded)
• 1 Red Chilli (diced)
• 1 Half Red Onion (diced)
• 6 Cherry Tomatoes (diced)
• Small bunch of coriander (finely chopped)
• 3 Tbs mayonnaise
• 1 Tsp paprika
• 1 Tsp chili powder
• 1 Tsp garlic powder
• 1 Tsp cumin
• 1 Tsp dried oregano
• Sea Salt
• Olive Oil

Method:

Spicy Prawns -

Mix all your spices together to create a spicy coating for your prawns. Now take half your seasoning and toss your prawns in it. In a hot pan, add a teaspoon of olive oil, then add your prawns. Toss and stir for 2/3 minutes, until they are plump, firm, and white in colour.

Mango Salsa -

Place your diced mango, chilli, red onion, cherry tomatoes, and coriander in a bowl. Drizzle half a teaspoon of olive oil, a pinch of salt, add a squeeze of orange, and stir.

Chilli Mayo -

Place your mayonnaise in a bowl, add the rest of the spice mix, a good squeeze of lime, and mix well.

To Serve -

Toast your taco shells in a hot oven until they are crisp and warm, next place some of your shredded lettuce in the bottom of each shell, now add your prawns, then top with your salsa, and a spoonful of the spicy mayo. And most importantly, enjoy!