Corn wraps with prawns, mango and lime

Ingredients

For 1 serving

• Corn tortillas3
• Shrimp150 g
• Mango80 g
• Red onion20 g
• Cabbage60 g
• Cilantro3 g
• Extra virgin olive oil1 teaspoon
• Lime juiceto taste
• Chili powder1 pinch
• Saltto taste

Contains: shellfish,

Method

1. Peel the mango and cut the flesh into roughly 1 cm dice; peel the red onion and chop it finely; chop the fresh coriander. Mix everything in a bowl with half the lime juice and a pinch of salt.
2. Remove the core of the white cabbage and cut it into very fine julienne; dress it with the remaining lime.
3. If the prawns are not already cleaned, remove the heads, shells and the dark vein along the back; rinse them and pat them dry with kitchen paper.
4. Heat the oil in a frying pan over high heat and sauté the prawns with the chilli powder and a pinch of salt for 2–3 minutes, until pink and opaque; don't cook them longer or they turn rubbery.
5. Warm the corn tortillas in a dry pan over medium heat for 30 seconds per side, until soft; fill them with the cabbage, prawns and mango salsa and serve straight away.