Prawn, red chilli and mango salsa tacos with coriander yoghurt

January 26, 2015 (Last Updated: January 11, 2019)
Prawn, red chilli and mango salsa tacos with coriander yoghurt recipe

1 quantity basic corn tortilla dough (click here for recipe)

Recipe by Nomvuselelo Mncube 

Print Recipe

Prawn, red chilli and mango salsa tacos with coriander yoghurt

Serves: 4 - 6
Cooking Time: 40 mins

Ingredients

  • 1 quantity basic corn tortilla dough (click here for recipe)
  • 350g prawns, cleaned and shelled
  • 30g butter
  • 2 garlic cloves, peeled and crushed
  • 2cm fresh ginger, peeled and grated
  • 2,5ml (½ tsp) dried chilli flakes
  • handful fresh coriander, finely chopped + extra, to serve
  • 15ml (1 tbsp) lemon juice
  • 1 mango, skin and pip removed and chopped
  • 3 spring onions, sliced diagonally
  • 60ml (¼ cup) piquanté peppers, chopped
  • 150g plain yoghurt, to serve

Instructions

1

Preheat the oven to 180°C. To make the tacos, roll the dough out to about 0,5cm thickness. Use a 10cm cookie cutter to cut out 4 – 6 rounds. Scrunch and roll foil into a 10cm-long and 6cm-thick sausage. Fold the rolled corn tortilla dough round over the foil. Repeat with the remaining rounds and bake in the oven until crisp and golden, 15 minutes.

2

For the filling, fry the prawns in the butter in a pan over medium-high heat until lightly browned, about 10 – 15 minutes. Stir in the garlic, ginger and chilli flakes and cook, 1 minute. Add the coriander and remove from heat.

3

In a bowl, mix together the remaining filling ingredients.

4

Fill the warm corn tacos with the prawns and salsa and serve with a side of the yoghurt mixed with chopped coriander.



 

 

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January 26, 2015 (Last Updated: January 11, 2019) By
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