Tacos with prawns, mango, avocado and cayenne pepper

Preheat the oven to 200 °C.

Heat some olive oil in a frying pan. Fry the prawns for 3-4 minutes until pink and cooked. Season with some cayenne pepper, pepper and a little salt.

Cut the mango into two halves along the stone. Score each half into squares of 8 mm without cutting through the skin. Turn out the halves with your thumb and slice off the cubes.

Make a cut in the avocado around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin with a spoon and cut into thin slices.

Mix the red cabbage with the mixed salad leaves.

Meanwhile, heat up the taco shells in the oven for approx. 5 minutes.

Thinly slice the cayenne pepper.

Fill the taco shells with the mixed salad leaves. Top with the slices of avocado, mango cubes, prawns and cayenne pepper.

Drizzle with lime juice and garnish with sesame seeds.