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

  • Takes 15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 409
  • fat 17g
  • saturates 8g
  • carbs 40g
  • sugars 13g
  • fibre 8g
  • protein 23g
  • salt 0.9g


  • 300g raw peeled king prawns
  • 1½ tbsp Jamaican jerk paste
  • 400g can black beans, drained and rinsed
  • 1 large mango, stoned, peeled and diced
  • ½ red onion, sliced
  • ½ cucumber, chopped
  • bunch coriander, leaves roughly chopped
  • 8 taco shells
  • ½ tbsp vegetable oil
  • 2 Little Gem lettuces, shredded
  • 165ml can coconut milk
  • zest and juice 1 lime
  • 2 pinches of sugar


Use up leftover taco shells

Crush leftover taco shells and scatter over a salad for extra crunch, or blitz in a food processor and use to coat chicken nuggets in place of breadcrumbs.


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

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

  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.

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