24 large prawns, cooked, de-shelled and tails off
12 Gluten Free corn tortillas
2 large mangoes, cheeks sliced and diced
6 tbsp. MasterFoods™ Whole Egg Mayonnaise
¼ tsp. smoked paprika
¼ tsp. sweet paprika
3 limes, zest of 1 and the other 2 cut into wedges
Fresh coriander, for garnish
Salt and pepper, to taste
For the sauce combine the mayonnaise, both smoked and sweet paprika, and lime zest.
Griddle/dry pan fry the tortillas and keep warm.
To assemble the tacos, dollop some sauce on the wrap, add two prawns, a spoon of diced mango, a squeeze of lime, and garnish with coriander.
Mango can be replaced with fresh pineapple.
For some interesting textures, add chargrilled red capsicum, fried shallots, toasted coconut, chilli flakes, or even some toasted pepitas.