242
CALORIES
22.7
PROTEIN (G)
22.7
CARBS (G)
6.2
FAT (G)
4.5
FIBRE (G)
Method
Blend the mango, yogurt and half the lime juice until smooth, then chill.
Combine the red onion, peppers, coriander and remaining lime juice to make the salsa.
Toss the prawns with paprika, garlic, cumin, salt and pepper. Heat the oil in a pan and cook for 3–4 minutes, turning, until opaque and piping hot throughout.
Warm the mini wraps and fill each with prawns, salsa, avocado and mango-lime sauce.
ALLERGENS
Contains crustaceans, milk and cereals containing gluten. Check tortilla labels.
STORAGE & REHEATING
Refrigerate cooked prawns, salsa and sauce separately for up to 1 day. Reheat prawns until piping hot; assemble fresh.
COACH NOTE
The listed serving is one taco. Two tacos make a fuller lunch for many people, so multiply the displayed nutrition accordingly.
EQUIPMENT
Two bowls, blender, knife, chopping board and frying pan.
PRACTICAL ADJUSTMENTS
Use certified gluten-free mini wraps if required. Dairy-free yogurt can replace Greek-style yogurt; recalculate nutrition.
FREEZER GUIDANCE
Not recommended as a finished dish. Frozen raw prawns may be used according to their pack instructions.
DIETARY SUITABILITY
As written: High protein, pescatarian. Recalculate nutrition after substitutions.