Prawn Mango & Slaw Soft Tacos
- Finely shred cabbage and set aside. In a bowl, make the mango salsa by combining corn, defrosted mango, red onion, spring onion, lime juice and zest, and finely chopped coriander. Add fresh sliced chilli (if using) and mix well. Set aside to let the flavours develop.
- Heat olive oil in a large non-stick frying pan over medium-high heat. Combine cumin, paprika, chilli flakes and salt in a large bowl and add prawns. Toss to coat.
- Remove flavour sachets from prawns packaging and set aside (this can be frozen for future use). Cook prawns, in batches, for 2-3 minutes on each side, or until just cooked through. Transfer to a plate lined with paper towels to drain.
- To assemble soft tacos, place the wraps on serving plates and divide shredded cabbage between wraps. Top with prawns, sprinkle with salsa, garnish with fresh coriander leaves and sliced chilli. Serve with lime wedges.
Remove flavour sachets from prawns packaging and set aside (this can be frozen for future use)