Name: Spicy jerk prawn & mango tacos with coconut dressing
Total time: 15 min
Yield: 4
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; 165ml can coconut milk; zest and juice 1 lime; 2 pinches of sugar

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Spicy jerk prawn & mango tacos with coconut dressing

Spicy jerk prawn & mango tacos with coconut dressing

Good Food team

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Serves 4

Easy

Total time: 15 mins

Takes 15 mins

A star rating of 5 out of 5.4 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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

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Nutrition: per serving

kcal409

low
fat17g
saturates8g
carbs40g
sugars13g
fibre8g
protein23g
salt0.9g

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.

Recipe from Good Food magazine, August 2013

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A star rating of 5 out of 5.4 ratings

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