Rice Paper Tacos with Mango Prawn Salsa
Looking for more light, high protein options? Try my Salmon Sushi Muffins or my Prawn Tostadas with Avocado Yoghurt Sauce
Helpful Tips
Storage
The prawn mango salsa can be stored in an airtight container in the fridge for up to 24 hours. The rice paper shells are best made fresh, as they soften over time.
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Substitutions
- Swap prawns for diced grilled chicken or flaked white fish
- Use red chilli instead of jalapeño
- Add cucumber
- Use lemon juice instead of lime
Serving Suggestions
Serve with steamed jasmine rice if you want a more filling meal.
Helpful Tips
Storage
The prawn mango salsa can be stored in an airtight container in the fridge for up to 24 hours. The rice paper shells are best made fresh, as they soften over time.
Substitutions
- Swap prawns for diced grilled chicken or flaked white fish
- Use red chilli instead of jalapeño
- Add cucumber
- Use lemon juice instead of lime
Serving Suggestions
Serve with steamed jasmine rice if you want a more filling meal.
Ingredients
For the Rice Paper Taco Shells:
- 2 rice paper sheets, each cut into 4 pieces (8 pieces total)
- Neutral oil, for shallow frying
For the Garlic Prawns:
- 300 g green prawns, peeled and deveined
- 1 tablespoon olive oil
- 1 garlic clove, finely grated
- Salt and pepper, to taste
For the Mango Salsa:
- 1 large ripe mango, diced (about 1½ cups)
- ½ cup cherry tomatoes, halved
- 1 avocado, diced
- 2 tbsp finely diced red onion
- 1 tbsp finely chopped jalapeño (deseeded for mild)
- Juice of ½ lime (about 1 tablespoon)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
Tip: Fry the rice paper last as they soften quickly once exposed to air.
For the Garlic Prawns:
- Pat the prawns dry with paper towel.
- In a bowl, toss with olive oil, garlic, salt and pepper.
- Heat a frying pan over medium–high heat.
- Cook prawns for 2–3 minutes, turning once, until pink and opaque.
- Remove from heat and roughly chop into bite-sized pieces.
For the Mango Salsa:
- In a mixing bowl, combine mango, cherry tomatoes, avocado, red onion and jalapeño.
- Add lime juice and gently toss.
- Fold through the chopped prawns. Taste and adjust lime or seasoning if needed.
For the Rice Paper Taco Shells:
- Pour 2–3 cm of neutral oil into a small frying pan and heat to medium–high. The oil is ready when a small piece of rice paper puffs immediately.
- Slide one piece of rice paper into the oil with one edge entering first (this helps prevent it curling). It will puff instantly (about 2 seconds).
- Remove with tongs and drain on paper towel.
- Repeat with remaining pieces.
To Serve:
Spoon the prawn mango salsa into the crispy rice paper shells and serve immediately while the shells are light and crunchy.
Ingredients
For the Rice Paper Taco Shells:
- 2 rice paper sheets, each cut into 4 pieces (8 pieces total)
- Neutral oil, for shallow frying
For the Garlic Prawns:
- 300 g green prawns, peeled and deveined
- 1 tablespoon olive oil
- 1 garlic clove, finely grated
- Salt and pepper, to taste
For the Mango Salsa:
- 1 large ripe mango, diced (about 1½ cups)
- ½ cup cherry tomatoes, halved
- 1 avocado, diced
- 2 tbsp finely diced red onion
- 1 tbsp finely chopped jalapeño (deseeded for mild)
- Juice of ½ lime (about 1 tablespoon)
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
Tip: Fry the rice paper last as they soften quickly once exposed to air.
For the Garlic Prawns:
- Pat the prawns dry with paper towel.
- In a bowl, toss with olive oil, garlic, salt and pepper.
- Heat a frying pan over medium–high heat.
- Cook prawns for 2–3 minutes, turning once, until pink and opaque.
- Remove from heat and roughly chop into bite-sized pieces.
For the Mango Salsa:
- In a mixing bowl, combine mango, cherry tomatoes, avocado, red onion and jalapeño.
- Add lime juice and gently toss.
- Fold through the chopped prawns. Taste and adjust lime or seasoning if needed.
For the Rice Paper Taco Shells:
- Pour 2–3 cm of neutral oil into a small frying pan and heat to medium–high. The oil is ready when a small piece of rice paper puffs immediately.
- Slide one piece of rice paper into the oil with one edge entering first (this helps prevent it curling). It will puff instantly (about 2 seconds).
- Remove with tongs and drain on paper towel.
- Repeat with remaining pieces.
To Serve:
Spoon the prawn mango salsa into the crispy rice paper shells and serve immediately while the shells are light and crunchy.
Watch How to Make It
See More 30 minutes or Less Recipes
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