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Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce
Stir the prawns and jerk paste together
in a bowl and set aside. Mix together the
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.
Heat the oil in a large frying pan,
add the prawns and cook for 2-3 mins
or until cooked through.
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.
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