Prawn and Mango Enchiladas

prawn and mango enchiladas 10


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.

prawn and mango enchiladas


Prawna and Mango Enchiladas



Jacinta’s Prawn and Mango Enchiladas


  • 300g of raw shelled prawns
  • 1 bunch of watercress
  • 1 cup of chopped raw capsicum
  • 1 cup of sliced cucumber
  • 1 avocado
  • 1/4 chilli finely diced
  • 1/4 cup of lemon juice
  • 1 mango diced
  • 3 cloves of garlic finely chopped
  • pinch of rock salt
  • 1 packet of wholegrain wraps
  • 1 tablespoon of olive oil
  • 1 cup of chipotle sauce


  1. Heat the olive oil in a large fry pan
  2. Add the crushed garlic and cook for 1 minute
  3. Add a splash of water to the pan then add the prawns
  4. Stir continuously until the garlic and prawns are cooked through (the prawns will turn white/pink instead of translucent)
  5. Transfer the prawn to a bowl
  6. In a seperate bowl, add the avocado and mash it wth a fork
  7. Add the rock salt and lemon juice and chopped chilli to the avocado and mix together
  8. Put the bowl of prawns and the bowl of guacamole in the middle of the table, lay out all the other ingredients on a tray in the middle of the table
  9. Enjoy! (serves 2)
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Also Try:
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.

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