Takes 15 mins
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
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
ko-ko-nut mill-kCoconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- zest and juice 1 lime
Lime
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- 2 pinches of sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
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.
Comments, questions and tips