With all the flavours of your favourite Mexican dish, this prawn taco salad is a light and bright lunch or dinner recipe that’s packed full of delicious morsels.
I got this idea from some incredible prawn and mango tacos I bought from my local food market. The sweetness of the mango with those smoky, lightly spiced prawns was incredible.
I’ve used those flavours in this salad that’s also packed full of other goodies – jalapeño soured cream, avocados, cucumber, sweetcorn, feta…and more!
The Ingredients
- Prawns – the prawns are coated in a delicious mixture of smoked paprika, oregano, chilli flakes, garlic powder, honey and olive oil.
- Soured cream and jalapeños – make the incredible creamy dressing that sits underneath the salad. It’s SO good!
- Sweetcorn, cucumber, avocado, red peppers – this delicious mixture of sweet and crunchy veg provide the freshness that this salad deserves.
- Mango – I use frozen mango and defrost it before adding it straight to the bowls. It’s so easy and convenient! You could use fresh mango too, of course.
- Tortilla chips – provide much needed crunch and saltiness.
- Coriander and feta – sprinkled over the top, these two give this salad its unmistakable taco taste.
- Hot honey – drizzling hot honey over the top of this salad takes it to the next level! If you don’t have any hot honey, you could switch for a sprinkle of extra jalapeños and some ordinary honey.
Prawn Taco Salad
A salad with all the flavours of your favourite prawn (or shrimp) tacos. With mango, avocado, a jalapeño soured cream dressing and tortilla chips, this salad will soon become your new go-to!
Ingredients
- 150 grams king prawns raw
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon chilli flakes
- 1 teaspoon runny honey
- 1 teaspoon olive oil
- 20 grams frozen mango defrosted
- 200 grams sweetcorn tinned
- 1 red bell pepper
- 1 avocado
- ½ cucumber
- 2 tablespoons soured cream
- 1 teaspoon pickled jalapeños
- 50 grams tortilla chips
- 1 tablespoon fresh coriander chopped
- 10 grams feta
- 1 teaspoon hot honey
Instructions
- In a bowl, mix together the prawns, smoked paprika, chilli flakes, oregano, garlic powder, honey and olive oil. You can either leave in the fridge for up to 24 hours to marinate, or cook straight away.
- Put a frying pan on a medium heat. Add the prawns, and cook for 3-4 minutes until opaque and cooked through. Turn the heat off.
- Finely chop the jalapeños and add to a bowl with the soured cream. Mix well.
- Finely chop the cucumber, red pepper and avocado.
- When you are ready to serve, get two dinner bowls. Add a spoonful of the soured cream mix to the centre of each bowl, then around the outside of each add half of the cucumber, red pepper, sweetcorn, avocado, mango, cooked prawns and tortilla chips.
- Finely chop the coriander. Sprinkle over the bowls. Crumble over the feta, and drizzle over the hot honey.
Notes
- If you’re in the U.S., you’ll be using shrimp instead of prawns. Look for standard size raw shrimp.
Nutrition
Calories: 533kcalCarbohydrates: 60gProtein: 20gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 106mgSodium: 645mgPotassium: 1207mgFiber: 13gSugar: 18gVitamin A: 3296IUVitamin C: 100mgCalcium: 147mgIron: 3mg
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Sunshine on a plate!