Kapalua Tiger Prawn Tacos with Mango Pico de Gallo

Pitmaster Notes:

• Makes 12 tacos
• 1hr prep time, 30mins to cook 

Recipe

For the Mango Pico de Gallo, mix together:

• 3 large tomatoes, seeded and finely diced
• Half a red onion, finely diced
• 2 Jalapeños, seeded and finely diced
• Half a bunch of coriander, finely chopped
• 2 large mango cheeks, finely diced
• Juice of 1 lime
• Pinch of salt

For the guacamole, mash and mix together: 

• 2 avocados
• Half a bunch of coriander 
• Juice of one lime
• Couple of shakes of Lane's Kapalua rub

To prep the tiger prawns: 

1. Get 1kg of medium or large tiger prawns
2. Peel, devein & wash them in cold water
3. Pat dry with a paper towel 

Method: 

1. Generously coat the prawns in Lane's Kapalua rub
2. Sear on high heat in an oily pan for a few minutes, or until they are a nice orange in colour
3. Load the guac, mango pico & tiger prawns onto a grilled flour tortilla
4. Garnish with bird's eye chilli