Light supper recipe for 4 people, takes only 20 mins; recipe has king prawn, jamaican jerk paste, black bean, mango, red onion, cucumber, coriander, taco, vegetable oil, little gem lettuce, coconut milk, lime and sugar.
Spicy jerk prawn & mango tacos with coconut dressing
Course: Light supper
Servings
4
servings
Prep time
20 mins
Ingredients
- Coriander: bunch coriander, leaves roughly chopped
- Vegetable Oil: 1/2 tbsp vegetable oil
- Red Onion: 1/2 red onion, sliced
- Sugar: 2 pinches of sugar
- Lime: zest and juice 1 lime
- Cucumber: 1/2 cucumber, chopped
- Black Bean: 400g can black bean, drained and rinsed
- Little Gem Lettuce: 2 Little Gem lettuces, shredded
- King Prawn: 300g raw peeled king prawn
- Coconut Milk: 165ml can coconut milk
- Mango: 1 large mango, stoned, peeled and diced
- Jamaican Jerk Paste: 1 1/2 tbsp Jamaican jerk paste
- Taco: 8 taco shells
Directions
- 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.
