Prawn Tacos

Prawn Tacos
Fresh, fruity and colourful
20 frozen prawns, shelled and de-veined
2 Tbl Tio Pablo Salsa Picante de Mango
1 small green mango, peeled and sliced thinly (optional)
2 tsp sugar
1 Tbl orange juice
2 tsp coconut oil, plus 1 tsp for wok
3 Tbl mayonnaise
2 slices of La Morena “rajas verdes” (green jalapeños)
1/3 cup fresh coriander
½ tsp Tio Pablo Citrus Chilli Salt
1 clove garlic, chopped
1 cup fresh watercress leaves
Red pickled onions (see recipe) to garnish
6 Tio Pablo corn tortillas

In a medium sized bowl, marinate the prawns in the Salsa Picante de Mango, mango slices, sugar, orange juice and coconut oil. Cover bowl and place in fridge for at least ½ hour and up to a few hours.

Prepare the dressing by adding all ingredients into a food processor and blending thoroughly. Set aside.

Heat a frying pan or wok until quite hot and add the remaining tsp of coconut oil. Add the prawns and fry until they begin to change colour and then add the marinade. Cook for another 3-4 minutes and set aside.

Warm the tortillas either on a hot pan or steam them in the oven, wrapped in tin foil.

Place watercress atop each tortilla, and layer with prawns and dressing. Add marinated pickles and eat immediately. Serves 2-4.