prawn and mango taco salad

Prawn And Mango Taco Salad

Try this delicious and fresh twist on the traditional taco salad using prawn and mangoes.

  • Total Time 30 Minutes
  • Spice Level Medium
  • Servings 6
  • Ingredients 13


Lime Dressing


  • 500g raw peeled prawns
  • 1 tablespoon olive oil
  • 1 romaine lettuce, chopped
  • 1 tin (425g) Old El Paso™ Black Beans, drained and rinsed
  • 1 large mango, peeled, stone removed and chopped
  • 1 medium red pepper, deseeded and chopped
  • 1 medium avocado, peeled, stone removed and chopped

To Serve


  1. Mix 1 tablespoon taco seasoning and remaining dressing ingredients in a container with a tight-fitting cover, then shake and set aside.
  2. Combine the prawns and remaining taco seasoning mix in a medium bowl and toss together until evenly coated.
  3. Heat the oil in a large frying pan and cook the prawns over a medium to high heat, for 3-4 minutes, until cooked and just turning golden. You may need to do this in 2 batches so the prawns crisp and just golden rather than steamed.
  4. Divide the lettuce between 6 serving plates then top with the prawns, black beans, mango, pepper and avocado. Drizzle with dressing and serve with tortilla chips or Nachips™.


  • Cook the prawns on the bbq for an extra smoked flavour to this salad.
  • Scatter a handful of chopped coriander into the salad for some extra flavour.