CHIPOTLE PRAWN

TACOS

ingredients        Serves 4

4 cups finely shredded green and red cabbage
Humble & Frank CHIPOTLE LIME SAUCE & MARINADE
1 large mango, diced
2 large avocados, diced
½ small red onion, finely diced
½ cup chopped fresh cilantro
1 Tbsp lime juice
1 Tbsp butter
24-30 large prawns, peeled
8-12 small wheat tortillas
Lime wedges and fresh cilantro for serving

Directions

Place cabbage in a large bowl and add ¼ cup of CHIPOTLE LIME SAUCE (or more if you like!) Season with salt and freshly ground pepper. Combine well and refrigerate until ready to eat.

In a small bowl, combine mango, avocado, onion, cilantro and lime juice. Add a pinch of salt and stir to combine.

In a large sauté pan over medium heat, melt butter. Add prawns and cook just until pink, 4-6 minutes. Set aside.

Wipe out the sauté pan and heat each tortilla over low heat until warmed through. Keep warm in a foil packet until all are heated.

Serve warm tortillas with prawns, coleslaw, mango salsa, lime, cilantro and more CHIPOTLE LIME SAUCE.