Spicy jerk prawn & mango tacos with coconut dressing

Spicy jerk prawn & mango tacos with coconut dressing

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Cooking time

Takes 15 mins

Skill level

Easy

Servings

Serves 4

Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
409
protein
23g
carbs
40g
fat
17g
saturates
8g
fibre
8g
sugar
13g
salt
0.9g

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

For the dressing

  • 165ml can coconut milk
  • zest and juice 1 lime
  • 2 pinches of sugar

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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.

Recipe from Good Food magazine, August 2013

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