Cajun Prawn Tacos with Mango & Coconut Salsa

Preparation time: 20 minutes + marinating time
Cooking time: 5 minutes
Makes: 6


  • 500g Spencer Gulf King Prawns (green), peeled with tails on
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tsp Cajun spice mix
  • 1 clove garlic, crushed
  • 2 tbsp chopped parsley leaves
  • 6 soft corn tortillas
  • Coriander sprigs, to serve
  • Mango & coconut salsa
  • 1 mango, peeled, deseeded and diced
  • 1 Lebanese cucumber, deseeded and finely diced
  • 1 long red chilli, deseeded (optional) and finely chopped
  • 2 spring onions, finely sliced
  • ¼ cup shredded coconut
  • ¼ cup mint leaves, chopped
  • ¼ cup coriander leaves, chopped
  • Juice of a lime


Halve each prawn lengthways through the tail and place in a non-metallic mixing bowl.

Combine oil, juice, spice mix, garlic and parsley together in a small mixing bowl, whisking until well combined. Pour over the prepared prawns, stirring gently until well coated. Cover with plastic wrap and leave to marinate for 30 minutes in the refrigerator.

For the salsa, place all the ingredients together in a serving bowl, stirring gently until combined. Set aside until required.

Heat a non-stick frying pan over a medium heat and heat each tortilla for 30 seconds on each side, to soften them. Place on a plate and cover with foil, to keep warm until required.

Cook prawns in the same pan for 1-2 minutes or until opaque.

To assemble tacos, place a spoonful of salsa in the centre of each tortilla, topped with 2-3 prawns and a sprig of coriander.