Spicy jerk prawn & mango tacos with coconut dressing

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

Takes 15 mins

Serves 4
Easy

Nutrition per serving

kcal 409
fat 17g
saturates 8g
carbs 40g
sugars 13g
fibre 8g
protein 23g
salt 0.9g

Ingredients

300g raw peeled king prawns
1½ tbsp Jamaican jerk paste
400g can black beans, 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

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.

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.