Spicy jerk prawn & mango tacos with coconut dressing
Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce
- Takes 15 mins
- Serves 4
- Easy
Ingredients
- 300g raw peeled king prawns
- 1½ tbsp Jamaican jerk paste
- 400g can black beans, drained and rinsed
- 1 large mango, stoned, peeled and diced
- ½ red onion, sliced
- ½ cucumber, chopped
- bunch coriander, leaves roughly chopped
- 8 taco shells
- ½ tbsp vegetable oil
- 2 Little Gem lettuces, shredded
- 165ml can coconut milk
- zest and juice 1 lime
- 2 pinches of sugar
Use up leftover taco shells
Crush leftover taco shells and scatter over a salad for extra crunch, or blitz in a food processor and use to coat chicken nuggets in place of breadcrumbs.
Method
-
Stir the prawns and jerk paste together
in a bowl and set aside. Mix together the
dressing ingredients.
-
Tip the beans into a bowl along with
the mango, onion, cucumber, most
of the coriander, the dressing and
some seasoning. Warm the taco shells
following pack instructions.
-
Heat the oil in a large frying pan,
add the prawns and cook for 2-3 mins
or until cooked through.
-
To build the tacos, start with a handful
of lettuce, followed by the bean salad,
then top with the prawns. Sprinkle over
the remaining coriander and serve.
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