Mango Chipotle Prawn Tacos

Name: Mango Chipotle Prawn Tacos
Ingredients: 300 g prawns, cleaned; 1 lime, zest of; 2 tsp chipotle paste; 2 Tbsp fresh coriander, finely chopped; 2 garlic cloves, minced; 2 Tbsp olive oil; 0.5 tsp salt; 0.5 tsp ground black pepper; chilli powder, as needed; 250 g plain flour; 2 Tbsp vegetable oil; 0.5 tsp fine sea salt; 150 g water, warm; 165 g mango, peeled, cut to fit the feed tube; 70 g red pepper, deseeded, cut to fit the feed; ½ jalapeño pepper, deseeded, finely chopped; 10 g fresh coriander, destalked, finely chopped; 150 g red cabbage; 150 g mayonnaise; 10 g fresh coriander, destalked; 2 tsp lime juice; 1.5 tsp runny honey; ½ jalapeño pepper, deseeded, coarsely chopped; salt, as needed; ground black pepper, as needed

Make your own tortilla and fill with crunchy cabbage, smoky prawns and a sweet spicy mango salsa. All topped with an herby lime mayonnaise.

Difficulty

Low

Time

60 min

Author

Kenwood

This recipe is prepared with:

Products

Multi Tasker Stand Mixer White KHC30.000WH

Ingredients

Servings

Makes

12 tacos

For the prawns

300 g prawns, cleaned
1 lime, zest of
2 tsp chipotle paste
2 Tbsp fresh coriander, finely chopped
2 garlic cloves, minced
2 Tbsp olive oil
0.5 tsp salt
0.5 tsp ground black pepper
chilli powder, as needed

For the tortillas

250 g plain flour
2 Tbsp vegetable oil
0.5 tsp fine sea salt
150 g water, warm

For the mango salsa

165 g mango, peeled, cut to fit the feed tube
70 g red pepper, deseeded, cut to fit the feed
½ jalapeño pepper, deseeded, finely chopped
10 g fresh coriander, destalked, finely chopped
150 g red cabbage

For the sauce

150 g mayonnaise
10 g fresh coriander, destalked
2 tsp lime juice
1.5 tsp runny honey
½ jalapeño pepper, deseeded, coarsely chopped
salt, as needed
ground black pepper, as needed

Utensils

4 Bowls (medium), Frying pan, KHC30.000WH, Dough Tool, Food Processor, Knife Blade, Thin Slicing Disc

Instructions

Step 1

Making the prawns

Add prawns, lime zest, chipotle paste, coriander, garlic, olive oil, salt, pepper and chilli powder into a bowl.

Mix until the prawns are coated and then cover.

Chill in the fridge until ready to use.

Step 2

Making the tortillas

Fit the splashguard, then fit the Dough Tool.

Add flour, oil, salt and water into the appliance bowl.

Mix for about 5 minutes on speed Min until combined.

Remove the Dough Tool.

Cover the bowl with a damp tea towel.

Let rest for 15 minutes.

Step 3

Divide the dough into 12 pieces and shape each piece into a ball.

Take one piece and cover the rest with a tea towel.

Roll the dough ball into a circle, as thin as possible.

Preheat a frying pan on a medium-high heat.

Cook each tortilla on each side until golden brown and toasted, 1-2 minutes, on a medium-high heat.

Wrap the tortilla in foil and cover in a tea towel to keep warm.

Repeat the same process with the remaining dough pieces.

Step 4

Making the mango salsa

Fit the Knife Blade to the Food Processor attachment.

Add mango and red pepper into the attachment.

Pulse until desired consistency is reached.

Transfer the mango salsa into a clean bowl.

Add jalapeño and coriander, mix to combine and set aside.

Step 5

Clean the attachment and fit the Thin Slicing Disc.

Prepare the cabbage for the attachment.

Slice the cabbage into the attachment.

Transfer the sliced cabbage into a clean bowl and set aside.

Step 6

Making the sauce

Clean the Food Processor attachment and fit the Knife Blade.

Add mayonnaise, coriander, lime juice, honey, jalapeño, salt and pepper into the attachment.

Blend for 10 seconds on speed Max until combined.

Transfer the sauce into a clean bowl.

Step 7

Preheat a frying pan on a high heat.

Place the prawns in a single layer in the pan.

Cook on each side until they turn pink and opaque, 2-3 minutes, on a high heat.

Step 8

Place tortillas on serving plates.

Top with the cabbage, prawns and mango salsa.

Drizzle with the sauce.

Serve.