- Chuck the prawns into a bowl and add 3 tbsp of the chipotle chilli paste and a good pinch of salt. Mix well.
- 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.
- 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.
- 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.
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 red cabbage, shredded
120g white cabbage, shredded
8 tacos to serve