Spicy jerk prawn & mango tacos with coconut dressing

• raw peeled king prawn↗300g g
• Jamaican jerk paste↗1 ½ tbsp tbsp
• black bean↗400g g

  drained and rinsed

• mango↗1

  stoned, peeled and diced

• red onion↗½

  sliced

• cucumber↗½

  chopped

• coriander

  leaves roughly chopped

• taco shells

  shells

• vegetable oil↗½ tbsp tbsp
• Little Gem lettuces↗2

  shredded

• coconut milk↗165ml ml
• lime zest and juice
• sugar2

  pinches

Step-by-step instructions

1. 1

   Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.

2. 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. 3

   Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.

4. 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.