×
Donal Skehan
Griddled Blackened Prawn Tacos with Mango Salsa, Pickled Red Onion and Coriander Lime Crema | DonalSkehan.com
  • recipes

Griddled Blackened Prawn Tacos with Mango Salsa, Pickled Red Onion and Coriander Lime Crema

July 26

The prawns here are topped with quick pickled pink onion slices and a coriander and lime “crema” which is basically a zhuzhed up shop-bought mayo to finish. The perfect balance of smoky, sweet, sour & aromatic flavours all wrapped up in a torched tortilla. Track down corn tortillas if you can, but flour tortillas will do the job too. Place all the components on the dinner table and let everyone build their own – proper summer style eating.

  • serves Serves 4
  • time 45 minutes

Method

  1. 1. Place the prawns, fajita seasoning and vegetable oil into a bowl with a pinch of salt, mix and set aside.
  2. 2. Mix all of the ingredients for the mango salsa together in a bowl and set aside.
  3. 3. For the pickled red onion, place the thinly sliced red onion in a bowl and add a pinch of salt. Mix the salt into the red onions, massaging in with your hands then pour over the lemon juice. Set aside to pickle.
  4. 4. For the cream, blitz the mayonnaise, jalapeño, coriander and lime zest and juice together in a small blender. Add to a bowl then stir in the sour cream and season to taste. Set aside in the fridge.
  5. 5. Toast the corn tortillas over a gas hob, or in a pan if you have an induction or electric hob and set aside covered in a tea towel to keep warm.
  6. 6. Place a large frying pan over a medium high heat and add a drizzle of oil. Add the prawns and fry, fiercely, for a couple of minutes on each side until charred and cooked through - depending on your pan size you may need to do this in batches.
  7. 7. Add the butter and allow to melt before serving the prawns to the table with the mango salsa, pickled red onions, coriander-lime crema, tortillas, iceberg lettuce and lime wedges.

Ingredients

400g king prawns, deveined 

1 tbsp fajita seasoning

1 tbsp vegetable oil, plus extra for frying

30g butter

Sea salt and freshly ground black pepper

For the mango salsa:

2 mangoes, peeled, deseeded and finely chopped

1 avocado, peeled, deseeded and finely chopped

1 red chilli, finely chopped

Handful of coriander leaves

Juice of 1 lime

2 tbsp olive oil

For the pickled red onions:

2 red onions, thinly sliced

Juice of 1 lemon

For the coriander-lime crema:

75g mayonnaise

6 pickled jalapenos 

Handful of coriander leaves

Juice and zest of ½ a lime, the rest cut into wedges to serve

150g sour cream

To serve:

12 corn tortillas

½ iceberg lettuce, finely shredded