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Kapalua Tiger Prawn Tacos with Mango Pico de Gallo

Pitmaster Notes:

  • Makes 12 tacos
  • 1hr prep time, 30mins to cook 


For the Mango Pico de Gallo, mix together:

  • 3 large tomatoes, seeded and finely diced
  • Half a red onion, finely diced
  • 2 Jalapeños, seeded and finely diced
  • Half a bunch of coriander, finely chopped
  • 2 large mango cheeks, finely diced
  • Juice of 1 lime
  • Pinch of salt

For the guacamole, mash and mix together: 

  • 2 avocados
  • Half a bunch of coriander 
  • Juice of one lime
  • Couple of shakes of Lane's Kapalua rub

To prep the tiger prawns: 

  1. Get 1kg of medium or large tiger prawns
  2. Peel, devein & wash them in cold water
  3. Pat dry with a paper towel 


  1. Generously coat the prawns in Lane's Kapalua rub
  2. Sear on high heat in an oily pan for a few minutes, or until they are a nice orange in colour
  3. Load the guac, mango pico & tiger prawns onto a grilled flour tortilla
  4. Garnish with bird's eye chilli

Loved making this recipe? We would love to see! Upload your finished meal photos to Instagram and tag @lanesbbqau.