Coming together to eat food is something that my friends and I do often. This particular evening was hosted by my beautiful friend Jacinta in her new home that she shares with her new husband as well as six or seven chooks, three or four freshwater fish, a fifteen year old turtle named Tia, her cat Mishka and her newest addition; her King Charles Cavalier Malcom.
As you can probably guess from her large brood, Jacinta loves to host and she loves to feed people. This is lucky for the rest of us because she is a particularly good cook. She can throw things together with little planning and make it look and taste amazing. This night was no exception.
So here we have Jacinta’s Prawn and Mango Enchiladas.
Garlic prawns, chipotle sauce offset by the sweetness of the mango with fresh watercress and other veggies. This enchilada recipe is perfect for a summer evening. Throw all the ingredients in the middle of the table and let your guests build they’re own enchiladas to their liking.
For a gluten free take on this recipe, use cos lettuce leaves to wrap the engredients in instead of the wholgrain wraps.
This recipe will work well with chicken or even some pulled pork if prawns aren’t your thing.
Chipotle sauce has a spicy smokey flavour, so if your making this recipe for your kids try using a mild tomato salsa instead.
P.S Happy Australia Day everyone! These enchiladas will be the perfect barbeque lunch for your family and friends. Throw all the vegies in the tupperware and take it with you to the park or the beach and remember your dollar coins to fire up the public barbeque to cook the prawns.