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Prawn tacos with black bean salad and creamy avocado dressing
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Quick and easy prawn, bean and avocado tacos with a spicy chilli lime kick for a fast, satisfying Mexican meal.
Ingredients:
  • 24 (about 550g) large peeled green prawns, tails intact
  • 3 garlic cloves, crushed
  • 1 1⁄27.50 gm ground cumin
  • 1 1⁄27.50 gm sweet paprika
  • 2 limes, rind finely grated, juiced, plus extra lime slices, to serve
  • 40.00 ml light flavour extra virgin olive oil
  • 1/2 large avocado, chopped
  • 125.00 ml fresh coriander leaves, plus extra, to serve
  • 30.00 ml drained pickled jalapenos, plus 1 tbsp pickling liquid
  • 70g (1/4 cup) Greek Style Yoghurt
  • 20.00 gm water
  • 400g can black beans, rinsed, drained
  • 300g red cabbage, thinly sliced
  • 3 green shallots, thinly sliced
  • 8 multigrain tortillas, warmed
Instructions:
  • Combine prawns with garlic, cumin, paprika, lime zest, lime juice, and oil in a large bowl. Season well and mix thoroughly. Cover and let marinate for ultimate flavor infusion.
  • In a blender, combine avocado, coriander, jalapenos, pickling liquid, yogurt, water, lime rind, and lime juice. Season with salt and pepper. Blend until smooth.
  • In a large bowl, mix together the black beans, cabbage, shallot, remaining oil, and 1 tablespoon of juice. Don't forget to season to taste.
  • Preheat a large non-stick frying pan over medium-high heat. Remove and dispose of the marinade. Cook prawns, turning occasionally, until just cooked through, about 4 minutes. Serve with tortillas, black bean salad, dressing, extra coriander, and lime to enjoy.

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