Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce
Total time15 mins
Serves 4
300g raw peeled king prawn1 ½ tbsp Jamaican jerk paste400g can black bean, drained and rinsed1 large mango, stoned, peeled and diced½ red onion, sliced½ cucumber, choppedbunch coriander, leaves roughly chopped8 taco shells½ tbsp vegetable oil2 Little Gem lettuces, shredded
STEP 1Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.STEP 2Tip 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.STEP 3Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.STEP 4To 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.
