Blackened Spot Prawn Tacos with Mango Salsa
Declan Chapin
4
15 minutes
15 minutes
Blackened Spot Prawn Tacos with Mango Salsa combine tender, spicy spot prawns with fresh, tangy mango salsa. The prawns are coated in a bold seasoning blend, seared to perfection, and served in warm tortillas. Topped with mango salsa, they create a flavorful, vibrant dish perfect for summer.
Ingredients
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Wild Alaska Spot Prawns
⅓ cup olive oil
spice mix: 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp cumin, salt and pepper
5 cloves minced garlic
juice of 1 lime
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8-12 flour or corn tortillas
chopped green cabbage
½ cup Cotija cheese
½ cup white onion, diced
cilantro to garnish
limes
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2 mangos, diced
1 red bell pepper, diced
1 jalapeño, seeds removed and diced
2 limes, juiced
salt and pepper
Directions
Thaw and peel prawns.
In a small bowl, whisk together the olive oil, spices, garlic, and lime juice.
Pour marinade over the prawns and marinade for 5-20 minutes. Not longer or the acidity of the lime will cook the prawns.
Heat olive oil in a skillet over medium-high heat and cook the prawns for 2 minutes per side.
While the prawns cook, prepare the mango salsa. Or make it ahead of time, and store it in the fridge.
Toast the tortillas and assemble your tacos, starting with chopped green cabbage, blackened prawns, mango salsa, white onion, cilantro, Cotija cheese, and lime.
Serve and enjoy!
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