Coconut Prawns Tacos With Mango Salsa and Avocado Coriander Sauce

مراجعة من قبل محررو الوصفات في المملكة المتحدةكتبه محررو الوصفات في المملكة المتحدةنُشر في الأصل 28 يناير 2026

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These coconut prawn tacos are a vibrant explosion of tropical flavours, combining crispy textures with fresh, zesty ingredients. This dairy-free recipe features succulent wild prawns coated in a spiced coconut crust and baked until golden. The sweetness of the mango salsa perfectly balances the savoury prawns, while the creamy avocado and coriander sauce adds a luxurious finish without the need for dairy. It is a light yet incredibly satisfying meal that brings a taste of summer to your kitchen any time of the year.

Ideal for a quick weeknight dinner or a relaxed weekend gathering, this healthy seafood dish is packed with nutritious fats and bright antioxidants. Whether you serve the prawns in traditional corn tortillas or crisp lettuce cups for a lighter option, the combination of crunchy purple cabbage and lime-infused salsa ensures a restaurant-quality experience at home. This versatile recipe is a fantastic choice for those following a gluten-free or dairy-free lifestyle who still crave bold, exciting flavours.

Ingredients for Coconut Prawns Tacos With Mango Salsa and Avocado Coriander Sauce

Coconut or avocado oil cooking spray
240ml unsweetened shredded coconut
1/2 ملعقة صغيرة بابريكا
ملح البحر وفلفل أسود مطحون طازج
1 بيضة
450g medium wild prawns, peeled, deveined, and tails removed
150g diced mango or pineapple
80g diced red pepper
60ml diced red onion
Zest and juice of 1 medium lime
2 tablespoons chopped fresh coriander or mint
1 cup loosely packed fresh coriander
1 medium avocado
Juice of 1 medium lime
1 فص ثوم
1/2 ملعقة صغيرة كمون مطحون
Pinch of cayenne
ملح البحر وفلفل أسود مطحون طازج
Small (gluten-free) corn tortillas or lettuce cups, ﬁnely shredded purple cabbage, avocado slices

How to make Coconut Prawns Tacos With Mango Salsa and Avocado Coriander Sauce

Preheat the oven to 204°C. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.

In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.

Make an assembly line with the prawns, egg wash, coconut mixture, and prepared baking sheet. Dip the prawns in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated prawns on the baking rack. Repeat with the remaining prawns, spacing them out evenly on the baking rack so they will get crispy instead of steaming.

Bake for 12 to 14 minutes, until the prawns are cooked through and the coconut has started to brown.

While the prawns are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.

In a food processor or high-powered blender, add the sauce ingredients and 80ml water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.

To assemble the tacos, place 3 to 4 prawns on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.