Prawn and chicken tacos with avocados, tomato mole and mango salsa

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By John Torode
From Saturday Kitchen

Ingredients

  • 12 small soft taco shells

For the tomato mole

  • 20ml/¾fl oz vegetable oil
  • 1 onion, finely chopped
  • 4 red chillies, finely chopped
  • 3 cascabel chiilies, finely chopped
  • 1 ancho chilli, finely chopped
  • 1 garlic clove, finely chopped
  • 200g tin sweetcorn, drained
  • 2 large tomatoes, deseeded, roughly chopped
  • salt and freshly ground black pepper

For the prawn and chicken tacos

  • 2 large chicken breasts (175g/6¼oz each)
  • 200ml/7fl oz crème fraîche
  • 1 free-range egg, beaten
  • 12 large raw prawns, peeled
  • 200g bag corn chips
  • 100ml/3½fl oz vegetable oil

For the quick slaw

  • 1 green cabbage, very finely shredded
  • 20ml/¾fl oz olive oil
  • freshly ground black pepper

For the mango salsa

  • 1 large, under-ripe mango, diced
  • 1 red chilli, diced
  • 1 lime, juice only
  • handful fresh coriander leaves
  • handful fresh mint leaves
  • splash extra virgin olive oil

For the smashed avocado

  • 2–3 large ripe avocados
  • ½ lemon, juice only
  • 1 lime, juice only
  • 10 drops Tabasco
  • salt and freshly ground black pepper
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