Name: Chipotle Prawn Tacos
Total time: 30 min
Yield: 4
Ingredients: For the prawns; Zest and juice of 1 lime; 1 tbsp olive oil; 2 tsp chipotle paste (or chipotles en adobo); 1 tbsp ancho chilli paste; 1 tsp cocoa powder; 1 tsp light brown soft sugar; Salt and black pepper; 500g/1lb 2oz peeled prawns; Butter or ghee, for frying; For the coleslaw; ½ pointed green cabbage, leaves shredded; 1 large carrot (around 200g/7oz), grated; 1 habanero chilli, very finely chopped, if you want it hot, or jalapeño if you don’t; 150ml/¼pt soured cream; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried oregano (Mexican oregano if you can get it, otherwise European); 1 tbsp cider vinegar; For the mango salsa; 1 large mango, peeled and finely diced; 1 red onion, peeled and finely diced; Zest and juice of 1 lime; A few coriander sprigs, finely chopped; To serve; 16 tacos; Lime wedges

VMG Recipes