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
1 pack Old El Paso™ Hot & Spicy Seasoning Mix for Tacos
Juice of 3 limes (about 80ml)
3 tablespoons olive or vegetable oil
1 teaspoon caster sugar
1 teaspoon hot pepper sauce
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
Tortilla chips or Old El Paso™ Original Nachips™

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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.