Cajun Prawn Tacos, Mango and Lime Salsa & Avocado Cream

Cajun Prawn Tacos, Mango and  Lime Salsa & Avocado Cream

Serves 2

Ready in 30-40 minutes

This is such a fun, colourful and recipe to make at the weekend and each mouthful is a mini firework of flavour! The spicy Cajun prawns work so well with the sweet mango, crunchy red cabbage and soothing, creamy avocado dressing to balance the whole dish.

I love to make my homemade tortillas to go with the prawns when I have time at the weekend and I use a great Jamie Oliver recipe for this which is really quick and all you need is flour and water.

Feel free to get really creative with this dish. If you like your spice then add a bit more chilli to the salsa, or a hot sriracha mayo would taste amazing as an additional filling too!


For the prawn tacos:

1 tbsp Cajun spice mix

180g king prawns (fresh or defrosted from frozen)

1 tbsp olive oil

4-6 small white, corn or wholemeal tortillas (or homemade)

Salt and pepper to taste

Coriander and lime wedges to serve

For the salsa:

100g shredded red cabbage

1/2 a ripe mango (approx 100g)

Juice and zest of 1 lime

2 tsp avocado oil or olive oil

1 spring onion

2 tbsp chopped coriander

1/2 – 1 red chilli, deserved and chopped

A pinch of salt

For the avocado cream:

1 ripe avocado

Juice of 1 lime

2 tbsp Greek (or plain alternative) yoghurt

A small handful of coriander


  1. Begin by marinading the prawns in the Cajun spice mix and olive oil in a bowl, mixing well to make sure that the prawns are evenly coated in the spices. Place in the fridge in the meantime.
  2. Next move on to the salsa by chopping the cabbage, mango, spring onion, chilli and coriander and lime wedges and combining in a bowl, along with the lime juice, zest, salt and oil. Set aside for the flavour to develop too.
  3. For the avocado cream, place all of the ingredients into a blender/food processor and blend for a minute or two until a smooth, creamy texture is achieved. If you want it a little thinner, simply add a little more lime juice or yoghurt to your preference. Place into a small serving bowl.
  4. Place the marinated prawns in a non stick frying pan and cook for around 5 minutes until the prawns are pink in colour and starting to brown a little on the outside.
  5. If you are making your own tortillas, now is the time to roll out your dough and cook them in a non stick frying pan for a minute or two on each side. Alternatively, heat up shop bought tortillas in the same way until warm.
  6. I think it’s fun to serve up in small sharing bowls in the middle of the table so that everyone can help themselves and build their perfect taco. Alternatively, plate up the prawns on a bed of the salsa and top with generous dollops of the avocado cream, a little extra coriander and lime wedges.
Cajun Prawn Tacos, Mango and Lime Salsa & Avocado Cream

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