Crispy Coconut Prawn Tacos with Mango Salsa
Prep Time
60 Minutes
Cook Time
25 Minutes
Makes
8
Ingredients
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8 Mission Corn & Wheat Tortillas
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Crispy Coconut Prawns:
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½ cup flour
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1 tsp ground chilli powder
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2 tbsp chives,snipped
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24 large green prawns, peeled & cleaned
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2 eggs
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½ cup milk
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150g panko crumbs
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1 cup desiccated coconut
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Olive oil spray
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Mango Salsa:
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1 mango, peeled & finely diced
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½ red capsicum, deseeded & finely diced
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½ cup coriander leaves
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spring onions, finely sliced
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Small avocado, diced
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Lime juice
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To Serve:
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Lime Mayonnaise
Instructions
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Step 1
Place flour, chilli, chives, pinch of salt and good grinding of black pepper together in a large shallow bowl and mix well. Whisk eggs and milk together using a fork in a large shallow bowl. Place panko crumbs and coconut in another large shallow bowl and mix well. Line an oven tray with baking paper and place next to the crumbs.
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Step 2
Coat prawns in flour, dip in egg mixture, then roll in the crumbs pressing the crumb firmly onto the prawn. Carefully dip in egg again and roll in crumbs to give the prawn a second coating. Place on the baking tray. Continue this process until all of the prawns have been double crumbed. Refrigerate for 30 minutes to set the crumb.
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Step 3
Meanwhile, combine mango salsa ingredients together and season with freshly ground black pepper and lime juice. Spray prawns with olive oil spray then bake in a preheated oven of 200°C for 10-15 minutes until golden, crisp and cooked through. Just before serving, lightly toast Mission Corn & Wheat Tortillas on a BBQ grill plate or hot pan.
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Step 4
To assemble; place a spoonful of mango salsa on the base of each Mission Corn & Wheat Tortilla and top each with 3 crispy coconut prawns and a squeeze of lime juice. Finish with a small dollop of lime mayonnaise. Serve immediately.