Prawn, red chilli and mango salsa tacos with coriander yoghurt – Food & Home Magazine

Ingredients

• 1 quantity basic corn tortilla dough (click here for recipe)
• 350g prawns, cleaned and shelled
• 30g butter
• 2 garlic cloves, peeled and crushed
• 2cm fresh ginger, peeled and grated
• 2,5ml (½ tsp) dried chilli flakes
• handful fresh coriander, finely chopped + extra, to serve
• 15ml (1 tbsp) lemon juice
• 1 mango, skin and pip removed and chopped
• 3 spring onions, sliced diagonally
• 60ml (¼ cup) piquanté peppers, chopped
• 150g plain yoghurt, to serve