Coconut Prawn Tacos with Scotch Bonnet Mango Salsa


Coconut Prawn Tacos with Scotch Bonnet Mango Salsa and Het Sass Mayo. This is the tastiest dish I have created in so long. The Caribbean flavours of coconut, scotch bonnet and mango work amazingly well wrapped up together in a Mexican soft tortilla. I have used Het Sass in my Mayo – a Hot Sauce made by a local producer, Singularity Sauce, in my hometown of Aberdeenshire. It is one of the best hot sauces I have ever tasted! I urge you to make these tacos- you won’t be disappointed.

If you liked my Coconut Prawn Tacos with Scotch Bonnet Mango Salsa then try out my recipe for Pulled Pork Tacos , Crispy Prawn Tacos or Fish Tacos with Sweetcorn Fritters and Avocado Salsa

Serves 2
Difficulty Level: Home Cook


For the Coconut Prawns:

  • About 12 raw king prawns
  • Handful desiccated coconut
  • Handful panko breadcrumbs
  • 1 egg
  • Handful plain flour
  • Sunflower oil, for frying
  • Salt and white pepper

For the Scotch Bonnet Mango Salsa:

  • 1 mango
  • 1 shallot
  • 1/2 or whole scotch bonnet (depending on how hot you want it)
  • Small handful coriander
  • Juice of one lime
  • Salt

For the Het Sass Mayo:

  • 100ml Mayo
  • Two teaspoons (or more) Het Sass

To serve:

  • Mini corn or tortilla wraps
  1. First, make the coconut prawns. Dry the prawns with kitchen roll.
  2. Lay out three plates. Add the flour to one, and season with salt and white pepper. Add the egg to the second plate and whisk. Add the panko breadcrumbs and coconut to the third, and mix to combine.
  3. Coat the prawns in flour, then egg and finally in the coconut breadcrumbs.
  4. Add 1/2 inch of sunflower oil to a large frying pan and heat over a medium high heat. If you have a thermometer, the oil is ready at 180C.
  5. Fry the coconut prawns for a couple of minutes on each side, until crisp and golden. Drain on kitchen paper.
  6. Meanwhile, make the Scotch Bonnet Mango Salsa. Peel and roughly chop the mango, scotch bonnet, coriander and shallot. Mix together on the chopping board and continue to chop until combined and to the consistency that you want- I like mine quite chunky. Put into a bowl, squeeze and mix through the lime juice and season with salt. This can be made ahead and kept in the fridge for a day.
  7. For the Het Sass Mayo, simply mix together the Het Sass and the Mayo. I put it in a squeezy bottle.
  8. Toast the tortilla wraps on a griddle pan until slightly charred.
  9. Top each tortilla with the Scotch Bonnet Mango Salsa, followed by a few coconut prawns and a drizzle of the Het Sass Mayo.
  10. Enjoy! The Coconut Prawn Tacos with Scotch Bonnet Mango Salsa are delicious served with some sweet potato chips!


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