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Prawn Tacos with Chipotle Mayonnaise

Tacos are a fantastic sharing-style dish - place the tortillas in the centre of the table and let everyone build their own! We love the contrast of juicy prawns, tangy pickled radishes and sweet mango salsa.


For the prawns:

300 g raw king prawns, peeled and deveined
1 tbsp Cajun spice
2 garlic cloves, minced
5 g fresh coriander, chopped
Zest of 1 lime
1 tsp smoked paprika
1 tbsp olive oil plus 1 tbsp for cooking
Salt, to season

For the quick, pickled radishes:

5 radishes, sliced
1 tbsp red wine vinegar
1 tbsp sugar

For the mango salsa:

300 g fresh mango, diced
5 g fresh coriander, chopped
10 cherry tomatoes, quartered
½ red onion, finely chopped
1 tbsp fresh lime juice
1 tsp jalapeno, chopped
1 tbsp olive oil
Salt and black pepper, to season

To assemble:

8 small tortillas
2 avocados, sliced
200 g Condimental Chipotle Mayonnaise
Fresh coriander


1. Place all of the marinade ingredients and the prawns in a medium size bowl. Toss gently, making sure the prawns are well covered in the marinade. Set aside for 10 minutes.
2. In a small bowl or a jar mix the vinegar and sugar. Add sliced radishes, mix well and season with salt. Set aside.
3. Combine the mango salsa ingredients in a bowl. Mix well.
4. Heat 1 tbsp of olive oil in a large pan over medium heat. Cook the prawns for around 1 minute on each side, until they turn pink.
5. Warm up the tortillas and top them up with Condimental Chipotle Mayonnaise, mango salsa, sliced avocado radishes and fresh coriander.
6. Alternatively, lay all the ingredients out on separate plates/ bowls and let everyone help themselves.
7. Enjoy.