Prawn Tacos with Mango Salsa

Ingredients

• Prawns (1 pound, peeled and deveined)
• Lime juice (2 tablespoons, freshly squeezed)
• Garlic (2 cloves, minced)
• Cumin (1 teaspoon)
• Paprika (1 teaspoon)
• Salt (1/2 teaspoon, or to taste)
• Pepper (1/4 teaspoon, or to taste)
• Jalapeno (1, minced (seeds removed for less heat))
• Cilantro (1/4 cup, chopped)
• Red onion (1/4 cup, finely diced)
• Red bell pepper (1/2, diced)
• Mango (1, diced)
• Lime (1, cut into wedges for serving)
• Taco shells (8, soft or hard depending on preference)

Instructions

1. In a medium bowl, combine the prawns with lime juice, minced garlic, cumin, paprika, salt, and pepper. Toss to ensure all the prawns are well coated. Let marinate for 10 minutes to absorb the flavors.
2. While the prawns are marinating, prepare the mango salsa. In another bowl, mix together diced mango, red bell pepper, red onion, cilantro, minced jalapeno, lime juice, and a pinch of salt. Stir well and set aside to allow the flavors to meld.
3. Heat a grill or skillet over medium-high heat. Add the marinated prawns to the hot grill or skillet and cook for 2-3 minutes on each side, or until the prawns are pink and cooked through. Be careful not to overcook them.
4. Warm the taco shells according to package instructions, either in the oven or on a skillet.
5. To assemble, fill each taco shell with a generous portion of cooked prawns and top with a heaping spoonful of mango salsa.
6. Serve immediately with lime wedges on the side for an extra zesty kick.