SPICY JERK PRAWN & MANGO TACOS WITH COCONUT DRESSING

Spicy jerk prawn & mango tacos with coconut dressing image

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

Provided by Good Food team

Time 15m

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 409 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 0.9 milligram of sodium