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Continuing her cooking ethos – have fun, enjoy it, make it an occasion – WanderSups creator and MasterChef quarter finalist Hannah Gregory gives us tasty tacos

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I couldn’t not give you guys a taco recipe. They were my signature dish on MC, they are one of my favourite foods and I genuinely believe they make the world a better place! I was lucky enough to spend a month in Mexico last year and ate more tacos than humanly possible – I think I clocked up 28 taquerias during my time there.

Traditionally a street food of humble origins, the official rule is, you should not put your taco down once you have taken your first bite, expect to get messy! There are hundreds of combinations but this recipe is one of my faves. Gregg Wallace described it as ‘absolutely beautiful’. . . just saying. . .

There are a lot of sweet elements on this dish so we need to balance it out with the chilli in the salsa and a good hot sauce.

Coconut prawn tacos with mango salsa (36785774)
Coconut prawn tacos with mango salsa (36785774)


Makes 3 tacos

Spotify playlist – Sups

Tipple of choice – It has to be a Corona right?!

For the tacos, traditionally you would use Masa flour to make your taco shells and if you can find it (available online and at specialist stores) I would defo urge you to do so as it really adds to the authenticity of the dish and the flavour is unparalleled. If you do use it, follow the recipe as below but leave out the oil and baking powder. When it comes to press (roll) the shells, the masa makes them a lot more delicate so just be careful when working with it.


225g plain flour

½ tsp fine salt

½ tsp baking powder

40ml corn oil

125ml warm water

Greaseproof paper

For the salsa:

1 mango

½ red pepper

1 fresh jalapeno – just use as much as you like heat wise. I go whole hog but no judgment if you can’t take it. . . much.

1 lime

Bunch of fresh coriander

For the prawns:

9 raw king prawns

30g desiccated coconut

30g panko breadcrumbs

1 egg

1l corn oil for frying

125g plain flour

1tsp baking powder

1tsp fine salt

150ml ice water


First up, to make the tortilla dough you can use a stand mixer with a dough hook or skip arm day on your virtual HIIT class and do it by hand. Put your flour, salt and baking powder in the bowl of your stand mixer (or large bowl) and create a small well in the middle. Pour your oil and then slowly start to add in your warm water. Do this gradually so you can assess how the dough is coming, adding more water or flour if needed. Once everything is combined let the dough hook (or your arms) do the thing until the dough is smooth and elastic – 3 to 4 minutes with a machine, 7 to 10 without. If using masa flour then you do not need to knead for as long, just a minute will do the trick.

Portion out the dough by making golf ball size balls.

Cut your greaseproof paper into squares, 2 15cm wide squares per ball.

Place a ball of dough in between 2 sheets of your squares of paper, lightly press down with your fingers to give him a little squidge. Either using a taco press or a rolling pin, roll your balls into discs about 12-15cm diameter.

Keeping the tacos in the greaseproof sheets (this is important so they don’t stick together), stack them and place to the side till ready to cook.

Salsa time. Dice your mango, red pepper and jalapeno as small as possible. Pick your coriander leaves. Put it all into a bowl, with the salt and lime juice. Combine and taste, adjusting if needed – put to the side.

Put your corn oil in a pan and bring to 180 degrees. (If you have a deep fryer, even better.) We all know the drill here, make sure there is a good couple of inches clearance between the surface of the oil and the top of the pan. Do not leave unattended. Clear the kids out etc.

Whilst your oil is coming up to temp, combine your panko and coconut in a shallow bowl and mix well.

In another bowl, sift your flour, baking powder and salt. Make a well in the centre and crack in your egg, using a fork bring in your flour to combine.

Whisk in your cold water.

Working quickly (you want to keep that batter as cool as possible) dip your prawns in the wet batter and then dredge in the panko, coconut mix.

Carefully lower your coated prawns into the hot oil and fry for 2 minutes.

Remove with a slotted spoon and drain on kitchen paper.

Whilst the prawns are cooling down get on with your tacos.

Heat a frying pan over a medium heat – you cook these dry so no oil needed.

Carefully remove the greaseproof paper and pop your taco into the pan. If using masa flour, be careful, they are very delicate. I find it easiest to remove one piece of paper, flip them into the pan and then when the heat ‘grabs’ the taco you can carefully peel off the other sheet.

When the tacos start to puff and brown on the bottom, carefully flip and cook the other side. Repeat till all tacos are cooked.

To plate, spoon the mango salsa on the taco and top with 3 prawns.

Serve with fresh coriander leaves, lime wedges and lashings of hot sauce, such as Cholula.

Find out about Hannah’s upcoming Supper Clubs and what she is currently cooking via Instagram: @WanderSups wandersups.com