Prawn & Mango Tacos with Chipotle Crema

• 300 graw king prawns, peeled, deveined
• 6small corn tortillas, about 30g each
• 1 tspsmoked paprika
• ½ tspcumin
• ½red onion, finely diced
• 1red chilli, finely chopped
• 4 tbspsoured cream
• 1 tbspolive oil
• 1ripe mango, diced
• 1lime, juiced
• 15 gcoriander, chopped
• 1 tbspchipotle paste
• 1small avocado, sliced
• Fine salt and black pepper
• 100 gred cabbage slaw (optional)
• 50 gpickled jalapeños (optional)
• 200 gseasoned black beans (optional)

Method

1. 1Stir the chipotle paste through the soured cream until streaky and rust-coloured. Season with a pinch of salt and a small squeeze of lime juice, then chill while you crack on.
2. 2Toss the diced mango with the red onion, chilli, the rest of the lime juice and most of the coriander. Season with a good pinch of salt; taste it. It should land sharp, sweet and a touch fiery. Set aside so the flavours mingle.
3. 3Pat the prawns bone-dry on kitchen paper. Toss with the smoked paprika, cumin, olive oil and a generous pinch of salt and pepper until evenly coated. Get a large frying pan ripping hot over a high heat until it's almost smoking. Lay the prawns in a single layer; if your pan is small, do this in two batches. Crowd them and they'll steam in their own juices instead of charring. Cook for 2–3 minutes, turning once, until pink, curled, and catching dark spice-flecked char at the edges. The cumin and paprika should smell toasted and fragrant, not acrid. Tip onto a plate.
4. 4Warm the tortillas one by one in the same dry pan for 20–30 seconds a side, or straight over a gas flame until lightly blistered and pliable. Stack and wrap in a tea towel to keep them soft.
5. 5Spread the chipotle crema over the warm tortillas. Add the prawns, mango salsa and avocado, then finish with the reserved coriander and any mango-bowl juices. Add the optional pickled jalapeños, cabbage slaw and black beans if using.

Per serving

kcal

691

protein

43.8g

fibre

15.1g

carbs

73.4g

fat

28.1g