Start By Setting up your cooker for direct grilling.
While your grill heats up remove the heads and shell off the prawns. you can also remove the tails at the stage, we’re going to do it later anyway.
De-vein by running a knife down the back exposing the vein and remove.
add 4 or 5 prawns per skewer, spray with oil and dust with Lane’s Magic Dust Hot.
Place prawns directly over the coals and cook to an internal temperature of 120f/49c
While the prawns are cooking add your mango cheeks flesh down to the hottest part of your grill. We’re looking for a quick sear and caramelization too long and they’ll get too soft.
When youve got some nice grill marks on your mango, scoop out the flesh and chop into chunks.
to create the rest of your salsa chop your Tomato, onion, capsicum (1side), and avocado. squeeze in the juice from ½ a lime and set aside.
quickly grill the tortillas on each side then we can assemble out taco
Remove the tails from the prawns and place on your warm tortilla, top with cheese, salsa, coriander and chopped chilli. Then finish with a drizzle of Lane’s Lil Spicy Sauce.
