Spicy Jerk Prawn & Mango Tacos With Coconut Dressing

Ingredients

• 300g raw peeled king prawn
• 1½ 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

Preparation

Serves 4

1. Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
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.
3. Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
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.