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Crispy Prawn Tacos

10 Minute Crispy Prawn Tacos. Mexican dish - so fresh and healthy!

Serves: 2 Time: 10 minutes



  • 150g King Prawns, raw (can swap for other meat if you don't like seafood)

  • 1 Tablespoon Jamaican Jerk Paste

  • 200g Black Beans, drained and rinsed

  • 1⁄2 Mango, peeled and diced

  • 1⁄2 Red Onion, sliced

  • 1⁄4 Cucumber, chopped

  • 1 Bunch Of Coriander, roughly chopped

  • 4 Taco Shells

  • 1⁄2 Tablespoon Of Olive Oil

  • Green Salad Of Your Choice

  • 120ml Coconut Milk

  • 1 Lime, zest and juiced

  • 1 Pinch Of Sugar


  1. Combine the prawns with the jerk paste, then set aside.

  2. Then in a medium sized bowl, mix the coconut milk, lime juice and zest, and the sugar together.

  3. Next add in the mango, black beans, onion, cucumber, half the coriander and some seasoning - mix well.

  4. Heat a large non-stick pan with the oil in, once hot, cook the prawns for around 3 minutes, checking they are fully cooked.

  5. Meanwhile heat the taco shells in the oven for a few minutes.

  6. Build your tacos with the fresh green salad, mango bean mix and top with the yummy prawns.

  7. Sprinkle the remaining coriander on top and enjoy with extra salad if you like.


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Rosie ❤️


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