Chipotle Shrimp Tacos

1. Chuck the prawns into a bowl and add 3 tbsp of the chipotle chilli paste and a good pinch of salt. Mix well.
2. Heat the oil in a large non-stick frying pan over a high heat and add the prawns. Stir-fry for 2-3 minutes to start them cooking and then add the juice of ½ a lime and 50ml of water. Stir-fry for another 1-2 minutes until the prawns are cooked through and the sauce is lovely and sticky.
3. Meanwhile, chuck the mango, chilli, coriander, the juice of a lime a good pinch of salt into a serving bowl and mix together really well.
4. Finally, mix the cabbage together in a serving bowl and serve at the table with the prawns (don’t forget the lush sauce), mayonnaise, mango salsa, tacos and lime wedges so everyone can dive in.

Serves 4

350g raw peeled king prawns
3 tbsp chipotle chilli paste
2 tbsp olive oil
The juice of 1 ½ limes, plus wedges to swerve
200g peeled ripe mango, cut into small pieces
1 red chilli, deseeded and finely chopped
A handful of finely chopped coriander leaves
120g mayonnaise
120g red cabbage, shredded
120g white cabbage, shredded
8 tacos to serve
Salt