Spicy jerk prawn & mango tacos with coconut dressing

Spicy jerk prawn & mango tacos with coconut dressing

By Good Food
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(2 ratings)
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Takes 15 mins

Easy

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: per serving

  • kcal409
  • fat17g
  • saturates8g
  • carbs40g
  • sugars13g
  • fibre8g
  • protein23g
  • salt0.9g
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Ingredients

  • 300g raw peeled king prawn
  • 1½ tbsp Jamaican jerk paste
  • 400g can black bean, 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 pinches of sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

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 Tip

    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.

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