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

1. 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.
2. Heat the oil in a large pan over a medium heat. Add the red onion and cook for 5-6 minutes until softened.
3. 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.
4. Add the mango, stir to incorporate and heat through for 1-2 minutes.
5. 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