Serves 4
2 tbsp vegetable or coconut oil
½ a red onion, chopped
2 garlic cloves, crushed
2 tbsp soy sauce
Juice of 1 lime
2 tbsp sweet chilli sauce
½ tsp dried chilli flakes
600g raw prawns, peeled and deveined
1 mango, chopped
For the salsa:
200g cherry tomatoes, quartered
2 green chillies, deseeded and finely chopped
1 x 198g tin of sweetcorn
3 spring onions, chopped
1 ripe avocado, peeled and chopped
Handful of fresh coriander, chopped
Juice of 1 lime
To serve:
Small soft tortillas or hard taco shells
- In a bowl, toss together the tomatoes, chillies, sweetcorn, spring onions, avocado and coriander. Sprinkle with salt to taste and squeeze the lime juice over the top. Set the fresh salsa aside.
- Heat the oil in a large pan over a medium heat. Add the red onion and cook for 5-6 minutes until softened.
- Add the garlic, soy sauce, lime juice, sweet chilli sauce, chilli flakes and prawns and toss to combine. Cook for 3-5 minutes until the prawns are pink and cooked through.
- Add the mango, stir to incorporate and heat through for 1-2 minutes.
- Serve the prawn and mango with the fresh salsa and small soft tortillas or hard taco shells.
Per serving: 499kcals, 20.5g (4.4g saturated), 43g carbs (8.9g sugars), 48.3g protein, 5.5g fibre, 0.392g sodium