Prawn and bean tacos

Instructions

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.