clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Prawn Tacos lined up

Prawn Tacos

  • Author: caroline
  • Total Time: 20 minutes
  • Yield: 2 1x


These prawn tacos are packed with flavour. Fruity mango salsa, lime & chilli yogurt sauce & fresh coriander. Perfect for a midweek dinner or to feed a crowd. 

The default recipe serves 2 – 3 tacos each.



For the prawns

  • 300g / 7oz raw shelled and deveined king prawns
  • 2 tsp lime juice
  • 2 tsp olive oil
  • 1 clove garlic, finely chopped
  • fresh lime wedges, to serve

For the mango salsa:

  • 1/2 red bell pepper (around 80g / 3oz), finely diced
  • 1 small red onion (around 60g / 2oz), finely diced
  • 1 red chilli, finely chopped
  • 2 tsp olive oil
  • 80g / 3oz diced mango (around 1 medium mango), diced (see note 1)
  • salt and pepper to taste

For the chilli yogurt sauce:

  • 4 tbsp natural yogurt (see note 2)
  • 2 tsp sriracha sauce (see note 3)
  • pinch chilli flakes
  • 1 tbsp lime juice
  • salt and pepper to taste

For the tacos:

  • 6 small tortilla wraps (15cm / 6in in diameter) (see note 4)
  • 1012 sprigs fresh coriander, washed and placed in a serving bowl
  • small handful rocket/arugula, washed and placed in a serving bowl


  1. First, marinate the prawns. Mix together the lime juice, half the olive oil and garlic in a bowl and a pinch of salt and pepper. Then add the prawns and turn them to coat. Set aside while you prepare everything else. 
  2. Next, mix together the salsa ingredients. Add the mango last and stir it in gently so it doesn’t turn mushy! 
  3. Make the chilli yogurt sauce by combining all the ingredients in a bowl. (see note 5)
  4. Heat the remaining olive oil from the prawns in a large frying pan/skillet over high heat. When hot add the prawns, spreading them across the bottom of the pan so they all have contact with the heat. Drizzle any remaining marinade over the top. Cook them for one minute before turning and cooking for a further minute on the other side. Remove from the heat and transfer the prawns to a serving plate with wedges of lime. 
  5. Heat the tortilla wraps either in the microwave for 30 seconds or in a dry frying pan / skillet (a ridged pan will give you those lovely grill marks). Place everything on the table along with the rocket/arugula and coriander in bowls so people can assemble their own tacos. 


  1. Try and find a mango that is just ripe. If it’s too soft it will become mushy in the salsa.
  2. You can use low-fat yogurt if preferred, although the texture will be runnier. You can also substitute Greek yogurt.
  3. You can substitute sriracha sauce for any alternative chilli based sauce. Or if you are making this for people who don’t like spice, ketchup.
  4. You can use either corn or flour tortillas for these tacos. Flour tortillas will hold things together better, while corn tortillas have more flavour and fewer calories/fat. You can also substitute hard taco shells. Nutritional information is calculated using 3 small flour tortillas per serving.
  5. If you whisk the ingredients together you will get a smoother texture.
  6. To keep the tortillas warm you can wrap them in foil or slightly dampen a clean tea towel and wrap them in there. Or you can buy one of these really useful microwavable tortilla warmers which will keep them warm for up to an hour. 
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dinner
  • Method: Hob / Stove
  • Cuisine: Mexican


  • Serving Size: 1
  • Calories: 590
  • Fat: 20g
  • Carbohydrates: 55g
  • Protein: 37g

Keywords: tacos, mexican, prawns, seafood, dinner, spicy