Mango Chipotle Prawn Tacos

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    217

Make your own tortilla and fill with crunchy cabbage, smoky prawns and a sweet spicy mango salsa. All topped with an herby lime mayonnaise.

recipe updated Mar 4, 2026

Ingredients

  • Lime icon
    Lime
    1
  • Garlic clove icon
    Garlic clove
    2
  • Shrimp icon
    Shrimp
    300 g
  • Cilantro icon
    Cilantro
    2 tablespoons
  • Water icon
    Water
    150 g
  • Mango icon
    Mango
    165 g
  • Red bell pepper icon
    Red bell pepper
    70 g
  • Jalapeño pepper icon
    Jalapeño pepper
    ½
  • Cilantro icon
    Cilantro
    10 g
  • Jalapeño pepper icon
    Jalapeño pepper
    ½
  • Cilantro icon
    Cilantro
    10 g
  • Chipotle paste icon
    Chipotle paste
    2 teaspoons
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Salt icon
    Salt
    ½ teaspoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Chili powder icon
    Chili powder
    as needed
  • All purpose flour icon
    All purpose flour
    250 g
  • Vegetable oil icon
    Vegetable oil
    2 tablespoons
  • Fine sea salt icon
    Fine sea salt
    ½ teaspoon
  • Mayonnaise icon
    Mayonnaise
    150 g
  • Lime juice icon
    Lime juice
    2 teaspoons
  • Runny honey icon
    Runny honey
    1 ½ teaspoons
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Red cabbage icon
    Red cabbage
    150 g

Tools

  • kCook icon Stove
  • kCook icon Prospero
  • kCook icon Food processor attachment
  • kCook icon Frying pan
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Small bowl

Step preview

  1. Making the prawns:
  2. Add the ingredients into a medium bowl
  3. Mix until the prawns are coated and then cover
  4. Chill in the fridge until ready to use
  5. Making the tortillas:
  6. Fit the Dough Tool
  7. Add the ingredients into the appliance bowl, fit the splashguard
  8. Mix until combined - about 5 minutes, speed Min
  9. Remove the Dough Tool
  10. Cover the bowl with a damp tea towel and let rest - 15 minutes
  11. Divide the dough into 12 pieces and shape each piece into a ball
  12. Take one piece and cover the rest with a tea towel
  13. Roll out the dough ball into a circle, as thin as possible
  14. Preheat a frying pan - medium- high heat
  15. Cook each tortilla on each side until golden brown and toasted - 1-2 minutes, medium-high heat
  16. Wrap the tortillas in foil and cover in tea towel to keep warm
  17. Repeat the same process with the remaining dough pieces
  18. Making the mango salsa:
  19. Fit the Knife blade to the Food Processor attachment
  20. Add the ingredients into the attachment
  21. Pulse until desired consistency is reached
  22. Transfer the mango salsa into a clean bowl
  23. Then add the next ingredients, mix to combine and set aside
  24. Clean the attachment and fit the Thin slicing disc
  25. Prepare the cabbage for the attachment
  26. Slice the cabbage into the attachment
  27. Transfer the sliced cabbage into a clean bowl and set aside
  28. Making the sauce:
  29. Clean the Food Processor attachment and fit the Knife Blade
  30. Add the ingredients into the attachment
  31. Blend until combined - 10 seconds, speed Max
  32. Transfer the sauce into a clean bowl
  33. Preheat a frying pan - high heat
  34. Place the prawns in a single layer in the pan
  35. Cook on each side until they turn pink and opaque - 2-3 minutes, high heat
  36. Place tortillas on serving plates
  37. Top with the cabbage, prawns and mango salsa
  38. Drizzle with the sauce
  39. Serve
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