| | Spicy prawn tacos with bean salad
Spicy prawn tacos with bean salad
Spicy prawn tacos with bean salad 4.3-5 9
  • Calories: 1584 kj
  • Fat: 9g
  • Carbohydrates: 10g

How to Make:

  1. Process coriander, chilli and half the paprika in a food processor until finely chopped. Add juice and 2 tsp of oil and process, adding a little water if needed, to make a smooth paste.
  2. Place paste in a dish. Add prawns and stir to coat. Cover. Place in the fridge for 30 minutes.
  3. Heat remaining oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes. Add garlic and remaining paprika. Cook, stirring, for 1 minute. Add black beans and tomato. Simmer for 2-3 minutes. Stir through green beans. Season.
  4. Heat chargrill over high heat. Cook prawns for 1-2 minutes each side or until they change colour. Top tortillas with lettuce, bean salad, prawns and a dollop of yoghurt. Sprinkle with chilli and coriander and serve with lime.
Time for preparing:
20 min.


  • 1/3 cup fresh coriander leaves, firmly packed
  • 1 long fresh red chilli, deseeded, chopped
  • 2 teaspoons paprika
  • 1 1/2 tablespoons lime juice
  • 1 tablespoon macadamia or extra virgin olive oil
  • 500g peeled green prawns
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 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