Rustie Lee’s jerk prawn tacos
Rustie Lee is back in the kitchen to bring us a taste of the Caribbean! She’s making her jerk prawn tacos served up with a chunky and vibrant mango salsa. Simple, speedy and sure to kick start your week!
Jerk prawn tacos
Serves: 4
Ingredients
For the jerk seasoning:
2 tsp allspice
2 tsp chilli powder
2 tsp paprika
2 tsp cinnamon
2 tsp salt
1 Scotch Bonnet pepper, chopped
½ red pepper, chopped
½ green pepper, chopped
1 bay leaf
1 medium onion, chopped
6 garlic cloves
175ml vegetable oil
For the prawn tacos:
1 large mango, peeled and chopped
1 avocado, peeled and chopped
1 medium purple onion, peeled and chopped
A bunch of coriander, chopped (save some for garnish)
½ a Scotch Bonnet pepper, chopped (optional)
½ green bell pepper, chopped
½ red bell pepper, chopped
3 tbsp olive oil
Juice of 1 lime
1 tsp of salt
1 tsp black pepper
500g prawns, peeled
Shop bought soft taco shells
Method
To make the jerk prawn tacos:
1. To make the jerk seasoning place all the ingredients, except the oil, in a blender and pulse until they are all combined. Add the oil a little at a time, this will take approx. 2-3 minutes. Set aside.
2. Next make the mango salsa by mixing together the mango, avocado, onion, coriander, Scotch Bonnet (if using), green and red peppers, lime juice and olive oil. Set aside.
3. Place the prawns in a large mixing bowl, add 2 tbsp of jerk seasoning and stir.
4. Heat a large frying pan on a medium to high heat and cook the prawns for 4-5 minutes. Remove from the heat.
5. Assemble the tacos by filling the taco shells with salsa and topping with jerk prawns. Sprinkle them with coriander and enjoy.