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Spicy prawn tacos with bean salad
Spicy prawn tacos with bean salad
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Create flavorful and satisfying low-calorie tacos by adding nutrient-rich beans and tomatoes for extra texture and taste.
Ingredients:
  • 82.50 ml fresh coriander leaves, firmly packed
  • 1 long fresh red chilli, deseeded, chopped
  • 31.50 gm lime juice
  • 18.40 gm macadamia oil or extra virgin olive oil
  • 500g peeled green prawns
  • 1 red onion, finely chopped
  • 400g can black beans, rinsed, drained
  • 2 vine-ripened tomatoes, finely chopped
  • 200g green beans, trimmed, sliced, steamed
  • 8 corn tortillas, lightly chargrilled
  • Butter lettuce, to serve
  • 130g (1/2 cup) Greek-style yoghurt
  • Long fresh red chilli, chopped, extra, to serve
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
Instructions:
  • In a food processor, blend coriander, chili, and half the paprika until finely chopped. Add lime juice, 2 tsp of oil, and blend until smooth, adding water as needed to achieve a silky paste.
  • Transfer the paste to a dish and toss in the prawns until coated well. Cover the dish and refrigerate for 30 minutes.
  • In a large non-stick frying pan over medium heat, sauté the onion in the remaining oil for 5 minutes. Stir in the garlic and remaining paprika, cooking for an additional minute. Add black beans and tomato, simmer for 2-3 minutes. Lastly, mix in the green beans, season to taste, and enjoy!
  • Preheat the chargrill over high heat. Grill the prawns for 1-2 minutes on each side until they change color. Arrange the tortillas with lettuce, bean salad, grilled prawns, a dollop of yogurt, and sprinkle with chili and coriander. Serve with lime wedges.

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