250g frozen mango
250g frozen avocado dices
4 softshell tacos
16 shrimps
200g iceberg lettuce
150g cucumber dices
2 spring onions
passion fruit curd
mayo
salt and pepper

METHOD. Grill the shrimps. Dice the cucumber, shred the iceberg lettuce and chop the spring onions. Heat the tacos on a dry skillet. Layer each taco with the iceberg lettuce, mango, avocado, cucumber, shrimps and spring onions. Drizzle passion fruit curd and mayo on top and sprinkle salt and pepper to taste.