Shrimp tacos with mango salsa and red cabbage

Ingredients

For 1 serving

• Shrimp160 g
• Corn tortillas3
• Mango100 g
• Red onion25 g
• Jalapeño0.5
• Cilantro8 g
• Lime juice20 ml
• Red cabbage60 g
• Chili powder1 teaspoon
• Garlic1 clove
• Extra virgin olive oil8 g
• Avocado40 g
• Saltto taste

Contains: shellfish,

Method

1. Peel the mango and cut it into small dice; finely chop the red onion and deseeded jalapeño and tear the coriander. Mix them with half the lime juice and a pinch of salt.
2. Very finely shred the red cabbage and slice the avocado. Peel the prawns, remove the dark vein and chop the garlic.
3. Heat the oil in a frying pan over high heat, add the garlic, chilli powder and prawns and sauté for 3 minutes, until pink and firm; salt them.
4. Warm the tortillas in a dry frying pan for 20–30 seconds per side, until soft.
5. Fill them with the cabbage, prawns, mango salsa and avocado and finish with the remaining lime.