Spicy jerk prawn & mango tacos with coconut dressing

Spicy jerk prawn & mango tacos with coconut dressing

  • Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Total time
    • 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: per serving
HighlightNutrientUnit
low inkcal409
fat17g
saturates8g
carbs40g
sugars13g
fibre8g
protein23g
salt0.9g
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Ingredients

  • 300g raw peeled king prawn
  • 1 ½ 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

Method

  • STEP 1

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

  • STEP 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.

  • STEP 3

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

  • STEP 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 TIPS
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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.3 ratings
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