Prawn and bean tacos
- 250g peeled green prawns, tails removed
- 1½ tablespoons extra-virgin olive oil
- 2 teaspoons ground cumin
- ½ teaspoon chilli flakes
- 1 red onion, thinly sliced
- 1 large red capsicum, thinly sliced
- 1 large yellow capsicum, thinly sliced
- 400g can no-added-salt black beans, rinsed, drained
- 1 tablespoon lime juice
- ¼ cup chopped fresh coriandercilantroX leaves, plus extra to garnish
- 8 gluten-free corn sweetcornXtortillas, warmed or grilled
- 1 avocado, mashed
- 80g baby spinach leaves
- 2 carrots, grated
- ¼ cup unsweetened coconut yoghurt, to serve
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1 Place prawns, 2 teaspoons olive oil, cumin and chilli flakes in a medium bowl, tossing to combine. Heat a large non-stick frying pan over high heat. Add prawns and cook, stirring occasionally, for 2–3 minutes or until golden and cooked through. Transfer prawns to a plate and set aside.
2 Reduce heat to medium. Add remaining oil and onion to pan and cook, stirring, for 5 minutes or until softened. Add capsicums and cook, stirring occasionally, for 6–7 minutes or until softened and light golden. Add black beans and cook, stirring, for 2 minutes or until warmed through. Add lime juice and coriander, stirring to combine.
3 Place two tortillas on each serving plate. Top each with avocado, baby spinach, grated carrot, black bean mixture and prawns. Serve tacos dolloped with coconut yoghurt and sprinkled with extra coriander.
You can use frozen green prawns for this recipe. Just defrost in the fridge for at least eight hours, then rinse in cold water before using.
Nutrition Info (per serve)
Total fat 16.5g
–Saturated fat 4.7g
Dietary fibre 17g
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