Spicy jerk prawn & mango tacos with coconut dressing
Serves 4
Easy
Total time:
Takes 15 mins
Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce
Skip to ingredients
- 300g raw peeled king prawn
- 1 ½ tbsp Jamaican jerk paste
- 400g can black beandrained and rinsed
- 1 large mangostoned, peeled and diced
- ½ red onionsliced
- ½ cucumberchopped
- bunch corianderleaves roughly chopped
- 8 tacoshells
- ½ tbsp vegetable oil
- 2 Little Gem lettucesshredded
For the dressing
Nutrition: per serving
- kcal409low
- 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.
