Blackened Spot Prawn Tacos with Mango Salsa

Name: Blackened Spot Prawn Tacos with Mango Salsa
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4
Cuisine: Mexican-Inspired
Ingredients: 1.5 lb Wild Alaska Spot Prawns; ⅓ cup olive oil; Olive oil, for the skillet; spice mix: 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp cumin, salt and pepper; 5 cloves minced garlic; juice of 1 lime; 8-12 flour or corn tortillas; Chopped green cabbage, for topping; ½ cup Cotija cheese; ½ cup white onion, diced; cilantro to garnish; Limes, cut into wedges, for serving; 2 mangos, diced; 1 red bell pepper, diced; 1 jalapeño, seeds removed and diced; 2 limes, juiced; Salt and pepper, to taste

These tacos pair smoky, garlicky wild spot prawns with a juicy mango salsa and crisp cabbage. Lime, jalapeño and cotija keep the whole thing bright, tangy and full of texture.

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Mexican-InspiredMain Course

Blackened Spot Prawn Tacos with Mango Salsa

Author:

Declan Chapin, Premier Catch

No ratings yet

Servings

Prep Time

15 minutes

Cook Time

4 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

Blackened Prawns:

1.5 lb Wild Alaska Spot Prawns
⅓ cup olive oil
Olive oil, for the skillet
spice mix: 1 tsp chili powder, 1 tsp smoked paprika, ½ tsp cumin, salt and pepper
5 cloves minced garlic
juice of 1 lime

Tacos:

8-12 flour or corn tortillas
Chopped green cabbage, for topping
½ cup Cotija cheese
½ cup white onion, diced
cilantro to garnish
Limes, cut into wedges, for serving

Mango Salsa:

2 mangos, diced
1 red bell pepper, diced
1 jalapeño, seeds removed and diced
2 limes, juiced
Salt and pepper, to taste

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 marinate 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. Remove the prawns from the marinade, pat dry, and cook for 2 minutes per side until a blackened crust forms.
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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We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.

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