Crispy Prawn Wonton Tacos

These Crispy Prawn Wonton Tacos are the ultimate bite-sized starter for your next gathering or a fresh, light snack to enjoy. Crunchy wonton shells are filled with a mix of prawns, avocado, mango, and cucumber and drizzled with a creamy sriracha sauce. They’re quick and easy to make, coming together in under 30 minutes!

Why you’ll love my Crispy Prawn Wonton Tacos

Great for entertaining: These handheld tacos are a guaranteed crowd-pleaser. Save time by prepping the prawn filling and sauce in advance, so when guests arrive, all you need to do is bake the wonton shells and assemble.

Quick and easy: These tacos come together easily, leaving you more time to hang with your guests.

Customisable: Not a fan of mango? Swap it out for pineapple. Want more heat? Add extra sriracha.

What goes in my Crispy Prawn Wonton Tacos

Wonton Wrappers: Golden shells that hold everything together. You can find these in the refrigerated section at your local supermarket.

Cooked Prawns: Tender, juicy, and packed with protein.

Avocado: Packed with heart-healthy monounsaturated fats, fibre, and potassium.

Mango: This sweet and tangy fruit is a powerhouse of vitamin C, which supports immune health and glowing skin.

Cucumber: Low in calories but high in hydration, cucumbers are a refreshing way to add crunch and fibre.

Coriander: Adds freshness

Sriracha Mayo: Adds heat and ties it all together.

Macro Breakdown (for one Prawn Wonton Taco)

Calories: 85 kcal

Protein: 4g

Carbs: 9g

Fat: 4g

This is an approximate breakdown based on standard ingredient data.

Crispy Prawn Wonton Tacos

Servings

12

servings

Prep time

10

minutes

Cooking time

10

minutes

Ingredients

• Equipment:

• 12-slot muffin tin

• Taco Shells:

• 12 wonton wrappers

• Prawn filling:

• 200g cooked prawns, diced

• 1 small avocado, diced

• 1 mango, diced

• 1/2 cucumber, diced

• 1 tbsp coriander, finely chopped

• Juice of 2 limes

• Salt, to taste

• Sauce:

• 1/2 tbsp sriracha

• 2 tbsp Kewpie mayo

Directions

• Wonton Shells:
• Preheat the oven to 190°C.
• Lightly spray both sides of each wonton wrapper with olive oil.
• Place the wrappers into the muffin tin slots, shaping them into little shells.
• Bake for about 8 minutes or until golden. Remove and let them cool.
• Sauce:
• In a small bowl, mix the sriracha and Kewpie mayo until smooth. Set aside.
• Filling:
• Combine the diced prawns, avocado, mango, cucumber, coriander, lime juice, and salt in a mixing bowl. Stir well.
• Assemble:
• Spoon the prawn filling into the cooled wonton shells. Drizzle the prepared sauce over the top. Serve and enjoy!