Spicy jerk prawn & mango tacos with coconut dressing
Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce
Jerk prawn & coconut rice bowls
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 150g pack raw peeled king prawns
- 1 ½ tbsp jerk seasoning
- 400g can kidney beansin chilli sauce
- 250g ready-cooked pouch coconut rice
Nutrition: per serving
- kcal531
- fat14g
- saturates5g
- carbs62g
- sugars11g
- fibre13g
- protein29g
- salt2.6g
Method
step 1
Heat 1 tbsp flavourless oil in a large frying pan. Add the prawns and the jerk seasoning, and cook for 1-2 mins. Drain the beans, reserving 3 tbsp of the chilli sauce.
step 2
Add the beans to the pan along with the reserved sauce and the coconut rice. Fry for 3-4 mins, then season with salt to taste and spoon into two bowls to serve.
