Prawn Tacos with Mango & Coriander Salsa –

Ingredients

• 750g raw king prawns
• 2 tbsp olive oil
• 2 tbsp ancho chilli powder
• 2 tbsp tomato purée, divided
• Salt and ground black pepper, as desired
• 1 red onion, peeled, thinly sliced
• Zest and juice of 2 limes
• 12 corn tortillas
• 2 dried guajillo chillies, stems removed
• 4 dried de arbol chillies, stems removed
• 1 dried chipotle chillies, stems removed
• 2 onions, peeled, roughly chopped
• 3 garlic cloves, peeled, minced
• 1 tbsp tomato purée
• 500ml homemade prawn stock or fish stock
• 1 cinnamon stick
• 1 tbsp cumin seeds
• 2 bay leaves
• 1 dried ancho pepper, stem removed
• 2 limes
• 50g bunch of coriander
• 4 tbsp olive oil
• Salt, as desired
• 1 large ripe mango, roughly diced
• 2 avocados, diced into 1cm cubes
• Shells from the 750g prawns
• 1 tbsp olive oil
• 750ml water
• 1 garlic bulb, halved
• 1 lemon, thinly sliced