This is a refreshing summer-time dish that is great as a light lunch or dinner. The salsa contains fresh mangoes for sweetness and jalapeño chillis for a bit of bite. The prawns are marinated in lime juice and chilli for a bit of a thai flavour twist. Enjoy!
Serves: 4-5
Jalapeño and Mango Tomato Salsa
Mango & Tomato Salsa Ingredients:
- two limes, juiced
- 1 mango peeled and cubed
- 1 red (capsicum) bell pepper, chopped
- 1 yellow (capsicum) bell pepper, chopped
- 1 green (capsicum) bell pepper, chopped
- 1 red onion, roughly chopped
- 1 red chilli, sliced thinly
- 3 tomatoes, chopped
- 1 jalapeño chilli, finely sliced
- 1 large fresh avocado, mashed
- 1/2 cup coriander leaves and stems, finely chopped
- pinch of ground black pepper and himilayan sea salt
Chilli and Lime Prawns Ingredients:
- 1/2 cup honey, melted
- 1 lime, juiced
- 1 red chilli, finely sliced
- black pepper and himilayan sea salt, to taste
- 10 fresh uncooked prawns
Directions:
Mix all the salsa ingredients, except the avocado, together in a bowl. Cover with cling wrap (or a plate) and put in the fridge. Marinate the praws for half an hour with the lime, chilli and honey. After that time is up cook prawns in a skillet with a bit of oil until the prawns become opaque. To serve place spread some mashed avocado on a plate, place salsa on top and prawns. Season with salt and pepper. Enjoy with extra lime juice and chili.
Hope you enjoy this recipe!
*Health Food Lover @ Food Renegade’s Fight Back Fridays January the 15th.
About Michelle:
Michelle is a gal from Melbourne, Australia. She loves making nutritious food and making it tasty! To read more about her check out her about page.
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