Prawn & Chorizo Tacos with Mad Mango Hot Sauce
Summer BBQs call for big flavour and fast cooking. These Prawn & Chorizo Tacos deliver both.
Powered by Mad Mango – Mango & Habanero Hot Sauce, this recipe balances sweetness, heat and char in under 20 minutes. Juicy prawns. Crispy chorizo. Soft tacos soaked in smoky oils. This is BBQ food done right. Mad Mango brings the heat. The mango keeps it bright.
Why Mad Mango Works with Prawns & Chorizo
Seafood loves fruit-based heat. Chorizo loves sweetness and acid. Mad Mango combines ripe mango with a strong habanero bite. The fruit rounds out the spice. The heat cuts through fat. Together, they create balance without heaviness.
This sauce caramelises beautifully on the BBQ. Perfect for prawns. Even better with cured sausage.
Recipe: Mad Mango Prawn & Chorizo Tacos
Serves: 4
Ready in: 20 minutes
Heat Level: Strong, balanced, BBQ-friendly
Ingredients
- 500 gram Prawn - de-shelled and cleaned
- 2 X Chorizo
- Mad Mango Hot Sauce
- Extra Virgin Olive Oil
- 1 Lemon
- Homemade Soft Taco’s (or use Mission Street Taco’s)
- Crunchy slaw (optional)
- Jitman Salsa (optional)
Method
- Cube Chorizo, marinate in 1/4 of lemon juice
- Mix Prawn Meat with 2 Tablespoon Mad Mango and 1 Teaspoon Olive Oil
- Heat BBQ plate and grill Chroizo for 5 minutes (approx)
- Add Prawns to chorizo and cook for a further 7 minutes or until cooked through with a nice char
- Freshen the prawn and chorizo with a squirt of lemon juice
- Place Taco’s on grill and cook until slightly charred
- Serve with taco bread solo, with Jitman Salsa or with a crunchy slaw
To serve
Jitman Salsa and Extra lemon wedges
BBQ Tips for Best Results
Add Mad Mango late to avoid burning. Let the mango caramelise, not scorch. Use chorizo oil to flavour the tacos, don’t waste it. This is where the flavour lives.
Why This Recipe Is Built for Summer
Fast cooking. Bright, fruit-forward heat. Balanced spice without heaviness Designed for sharing. Mad Mango was made for BBQs. These tacos prove it.
Also Works As BBQ Bites
This recipe isn’t limited to tacos. Serve the prawns and chorizo straight off the grill with toothpicks. Add a drizzle of Mad Mango. Finish with lemon. Perfect for parties. Zero fuss.
Photography Credits: Tracy Nicholas Photography
Recipe Credits: Declan Keating - Founder of K&C
Blog Written By: Steve Barko Digital Marketing
