If you ask me, there’s something about tacos that instantly brings summer to the table—and these prawn tacos with mango and avocado salsa are exactly that. They’re fresh, colourful, and absolutely bursting with flavour. Even better, they only take 15 minutes to make from start to finish. So if you’re short on time but still want something that looks (and tastes) a little bit special, this is the recipe to save.
From a nutrition point of view, prawns are a fantastic source of lean protein and low in fat, making them a great choice if you’re after something light but filling. And the mango and avocado salsa? It’s not just delicious—it’s full of fibre, healthy fats, and immune-supporting nutrients like vitamin C and E. The yoghurt sauce adds a creamy finish, but it’s also a great way to sneak in a bit more protein and gut-friendly goodness.
This is one of my go-to recipes when I want something easy and nourishing that still feels fun and summery. It’s the kind of dish that works for a midweek dinner, a quick weekend lunch, or even as a lighter option for entertaining. And the best part? You don’t need any fancy ingredients or long prep—just a few fresh bits, some frozen prawns, and a good appetite.
Ways To Enjoy It
- Serve as tacos or lettuce cups for a lighter option.
- Enjoy as a taco bowl with rice or quinoa.
- Make mini versions as a party canapé.
- Great for barbecues and sunny lunches.
How to Warm Taco Wraps: 3 Easy Ways
- One of my favourite ways to warm taco wraps is directly over the flame (for gas hobs):
Place the wrap directly over a medium gas flame using tongs. Let it sit for 5–10 seconds on each side until it bubbles slightly and gets charred spots. This method gives the best flavour and restaurant-style finish. Just keep an eye on it—it chars fast!it gives them those lovely charred spots and a soft, warm texture that makes them taste just like they’re fresh off the grill. Stack them in a tea towel to keep warm while you finish the rest. - In a pan: Heat a dry non-stick pan over medium heat. Add your wrap and cook for about 20 seconds per side, until soft and lightly golden. You can do a few at a time and keep them stacked in a clean tea towel.
- In the oven (great for a crowd): Wrap 4–5 tortillas in foil and warm them in a preheated oven at 180°C (fan) for 8–10 minutes. They’ll stay warm and steamy inside the foil—perfect for serving.
Tips
- Chop your mango and avocado into similar-sized cubes: This gives a better texture to the salsa and ensures every bite is balanced.
- Warm your tortillas: A quick heat in a dry pan brings out the flavour and makes them more pliable.
- Adjust spice to your taste: Add chilli flakes or fresh jalapeño if you like more heat.
- Make it ahead: The yoghurt sauce and salsa can be made in advance to save time.
Swaps
Prawns: Cooked chicken or tofu cubes also work well with this combo.
Yoghurt: Use a plant-based yoghurt to make it dairy-free.
Wraps: Swap with corn tortillas for a gluten-free version.
Storage
Fridge: Store prawns, salsa, and sauce separately in airtight containers for up to 2 days.
Freezer: Not suitable for freezing once assembled, but cooked prawns can be frozen before spicing.
More Prawn Recipes
Prawn Tacos With Mango & Avocado Salsa
Ingredients
- 180 g frozen cooked prawns
- 4 mini taco wraps
Spices mix
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic, finely chopped
- 1/4 tsp salt
- 1/4 tsp oregano
- oil
- lime juice
Salsa
- 1/2 mango, chopped in small cubes
- 1/2 avocado, chopped in small cubes
- coriander, finely chopped
Yoghurt sauce
- 3 tbsp yoghurt
- 1/4 tsp garlic powder
- salt
Instructions
- In a pan, add oil, garlic, the prawns and the mix of spices.Cook for a few minutes.
- Meantime prepare the salsa by combining the salsa ingredients.
- Serve with wraps/ tacos, the salsa, garlicky yoghurt and the prawns.