Spicy jerk prawn and mango tacos with coconut dressing

Spicy jerk prawn and mango tacos with coconut dressing

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

Nutrition per serving

  • Calories 409
  • Carbohydrates 40
  • Saturated Fat 8
  • Sugar 13
  • Protein 23
  • Fat 17
  • Fiber 8
  • Salt 0.9

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

  1. Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.

  2. 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.

  3. Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.

  4. 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.