Ancho Prawn Tacos with Guacamole & Chilli Salsa

Serving size

1 person 2 people 4 people

Ingredients

250g cantina del sabor corn tortillas (use half)

(Corn (62%), Water, Oil)
100g black tiger prawns (use half) (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
1 chilli (use half)
1 little gem lettuce (use half)
140g sweetcorn (use half)

(sweetcorn, water, salt)
75g seasonal tomatoes (use half)
2 garlic clove
1 tbsp ancho spice blend (use a quarter)

(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
2 unwaxed lime
1 avocado (use half)
25g honey (use half)
1 onion (use half)
1 handful of fresh coriander (use half)

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	737Kcal
	454kJ	3085kJ
Fat	5.2g	35g
of which saturates	1.0g	6.7g
Carbohydrates	12g	83g
of which sugars	3.6g	24g
Protein	3.8g	26g
Salt	0.24g	1.6g
Fibre	1.5g	9.9g

Ingredients

250g cantina del sabor corn tortillas

(Corn (62%), Water, Oil)
200g black tiger prawns (Crustaceans)

(Headless, Peeled, Deveined, Tail Off Penaeus monodon Prawns)
1 avocado
1 onion
2 unwaxed lime
2 garlic clove
1 chilli
1 little gem lettuce
1 tbsp ancho spice blend (use half)

(Salt, Ancho Chilli Powder, Paprika, Cumin, Black Pepper, Coriander, Cinnamon, Garlic Powder, Oregano, Smoked Paprika)
75g seasonal tomatoes
140g sweetcorn

(sweetcorn, water, salt)
25g honey
1 handful of fresh coriander

Allergens

Contains: Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	734Kcal
	457kJ	3071kJ
Fat	4.5g	30g
of which saturates	0.9g	6.0g
Carbohydrates	12g	82g
of which sugars	3.4g	23g
Protein	5.6g	37g
Salt	0.25g	1.7g
Fibre	1.5g	9.8g

Back

High protein 4 of 5 a day Low sat fat

Ancho Prawn Tacos with Guacamole & Chilli Salsa

Prep time: 30 mins

Total time: 40 mins

Cuisine: Mexican

Food group: Shellfish

Put some mojo in your midweek with this Mindful creation. Sizzle responsibly-sourced, juicy jumbo prawns with paprika and honey. Layer up with guacamole, chilli caramelised onion salsa and gem lettuce for crunch. It’s like a beachy, relaxed Mexican holiday.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C / fan 220C / gas mark 9. Drain the corn, pat dry with paper towel, then place half the corn on a lined baking tray. Season with a pinch of sea salt and black pepper. Drizzle with 1 tsp oil, then cook for 15-20 mins, until starting to char.
Make the guacamole; mash with avocado and place in a small bowl. Dice the tomatoes. Finely chop the coriander. Halve the limes. Add the tomatoes to the bowl, along with half the coriander, juice from half a lime and a pinch of sea salt. Mix to combine.
Make the salsa; finely slice the onion. Finely chop or grate the garlic. Finely dice the chilli (remove the seeds for less heat). Heat a large frying with 2 tsp oil on medium heat. Once hot, add the onions and cook for 6-8 mins, stirring occasionally, until softened and starting to brown. Add a splash of water if they start to burn. Add the garlic and half the chilli, and fry for another 2 mins. Transfer the caramelised onions to a medium bowl, stir in the remaining coriander, juice from half a lime and season to taste.
Meanwhile, heat a large frying pan on a high heat. Once hot, add 3 tacos to the pan and cook for 30 seconds per side. Remove and keep warm in a clean tea towel. Repeat with 3 more tacos.
While the tacos are cooking, wipe the onion pan clean and reheat with 2 tsp oil. Once the pan is hot, add the prawns and cook for 3-4 mins, until starting to colour. Then add the honey and half the ancho spice. Cook for another 1-2 mins, until pink and cooked through. Check your prawns are cooked through; they should be opaque, firm and steaming hot. Cook for longer if necessary.
Thinly slice the lettuce. Once the charred corn is ready, mix with the remaining corn, chilli, juice from half a lime and 2 tsp olive oil. Serve the tacos on plates (3 per person), loaded with guac, lettuce, prawns and salsa. Serve the corn on the side. Garnish with the remaining lime, cut into wedges.