Chipotle prawn tacos recipe
 Spicy prawn tacos with mango salsa and fresh jalapeno coleslaw. The perfect balance of fresh and spicy. ½ pointed green cabbage, shredded 200g/7oz carrot, grated ½ tsp salt1 habanero or jalapeno chilli, very finely chopped (see recipe tip)150ml/5fl oz soured cream1 tsp onion powder1 tsp garlic powder1 tsp dried oregano1 tbsp cider vinegarsalt and freshly ground pepper ½ pointed green cabbage, shredded 200g/7oz carrot, grated ½ tsp salt 1 habanero or jalapeno chilli, very finely chopped (see recipe tip) 150ml/5fl oz soured cream 1 tsp onion powder 1 tsp garlic powder 1 tsp dried oregano 1 tbsp cider vinegar salt and freshly ground pepper 1 tbsp ancho chilli paste1 tbsp olive oil2 tsp chipotle paste 1 tsp cocoa powder1 tsp light brown soft sugar1 lime, zest and juice500g/1lb 2oz raw peeled prawnsbutter or ghee for frying 1 tbsp ancho chilli paste 1 tbsp olive oil 2 tsp chipotle paste 1 tsp cocoa powder 1 tsp light brown soft sugar 1 lime, zest and juice 500g/1lb 2oz raw peeled prawns butter or ghee for frying 1 large mango, peeled and finely chopped1 red onion, finely chopped1 lime, zest and juice few springs coriander, finely chopped 1 large mango, peeled and finely chopped 1 red onion, finely chopped 1 lime, zest and juice few springs coriander, finely chopped 16 mini flour tortilla wraps 1 lime, cut into wedges 16 mini flour tortilla wraps 1 lime, cut into wedges Method To make the coleslaw. Put the cabbage and carrot in a colander. Mix in the salt and set over a bowl. Leave to stand in the colander for at least half an hour to allow the salt to draw out the excess liquid. Meanwhile, marinate the prawns. In a large bowl mix the ancho chilli paste, olive oil, chipotle paste, cocoa, sugar and lime juice and zest. Add the prawns and stir to coat evenly in the marinade. Leave for at least half an hour.To finish the coleslaw, transfer the cabbage and carrot to a bowl and add all the remaining ingredients. Mix thoroughly, taste and add a little more salt and pepper if necessary.To make the salsa, mix everything together and season with salt and pepper.To cook the prawns, melt a tablespoon of butter or ghee in a large frying pan over a high heat. Using a slotted spoon, transfer the prawns to the pan and fry until pink. You may need to fry in batches to avoid overcrowding the pan. Remove from the frying pan and keep warm. Add the marinade to the pan and simmer until piping hot and the volume of liquid has reduced until it coats the back of a spoon. Just before serving, add the prawns back to the pan and heat through in the glaze.To warm the tacos, add a tablespoon of ghee to a clean frying pan over a high heat. Once melted, fry each taco for 1–2 minutes on each side. Place in a taco rack (if you have one) or onto a plate, covered with kitchen foil to keep warm. Continue until you have warmed them all.To serve, layer up the tacos with coleslaw first, followed by prawns and finished with the mango salsa. To make the coleslaw. Put the cabbage and carrot in a colander. Mix in the salt and set over a bowl. Leave to stand in the colander for at least half an hour to allow the salt to draw out the excess liquid. To make the coleslaw. Put the cabbage and carrot in a colander. Mix in the salt and set over a bowl. Leave to stand in the colander for at least half an hour to allow the salt to draw out the excess liquid. Meanwhile, marinate the prawns. In a large bowl mix the ancho chilli paste, olive oil, chipotle paste, cocoa, sugar and lime juice and zest. Add the prawns and stir to coat evenly in the marinade. Leave for at least half an hour. Meanwhile, marinate the prawns. In a large bowl mix the ancho chilli paste, olive oil, chipotle paste, cocoa, sugar and lime juice and zest. Add the prawns and stir to coat evenly in the marinade. Leave for at least half an hour. To finish the coleslaw, transfer the cabbage and carrot to a bowl and add all the remaining ingredients. Mix thoroughly, taste and add a little more salt and pepper if necessary. To finish the coleslaw, transfer the cabbage and carrot to a bowl and add all the remaining ingredients. Mix thoroughly, taste and add a little more salt and pepper if necessary. To make the salsa, mix everything together and season with salt and pepper. To make the salsa, mix everything together and season with salt and pepper. To cook the prawns, melt a tablespoon of butter or ghee in a large frying pan over a high heat. Using a slotted spoon, transfer the prawns to the pan and fry until pink. You may need to fry in batches to avoid overcrowding the pan. Remove from the frying pan and keep warm. To cook the prawns, melt a tablespoon of butter or ghee in a large frying pan over a high heat. Using a slotted spoon, transfer the prawns to the pan and fry until pink. You may need to fry in batches to avoid overcrowding the pan. Remove from the frying pan and keep warm. Add the marinade to the pan and simmer until piping hot and the volume of liquid has reduced until it coats the back of a spoon. Just before serving, add the prawns back to the pan and heat through in the glaze. Add the marinade to the pan and simmer until piping hot and the volume of liquid has reduced until it coats the back of a spoon. Just before serving, add the prawns back to the pan and heat through in the glaze. To warm the tacos, add a tablespoon of ghee to a clean frying pan over a high heat. Once melted, fry each taco for 1–2 minutes on each side. Place in a taco rack (if you have one) or onto a plate, covered with kitchen foil to keep warm. Continue until you have warmed them all. To warm the tacos, add a tablespoon of ghee to a clean frying pan over a high heat. Once melted, fry each taco for 1–2 minutes on each side. Place in a taco rack (if you have one) or onto a plate, covered with kitchen foil to keep warm. Continue until you have warmed them all. To serve, layer up the tacos with coleslaw first, followed by prawns and finished with the mango salsa. To serve, layer up the tacos with coleslaw first, followed by prawns and finished with the mango salsa. Recipe tips Habanero chillies are much hotter than jalapenos, so pick whichever is best suited to your taste.