Yumi’s Jerk Prawn Tacos
Makes 8 tacos. You will need to begin this recipe 2 hours before to allow for marinating
8 soft tacos
1 tub Yumi’s Avocado with Sea Salt Dip
¼ red cabbage, finely shredded
500g green prawns
1 tbsp vegetable oil
70g brown sugar
2 spring onions, white section only
2 garlic cloves, roughly chopped
1 habanero chilli
1 1/2 tbsp ground allspice
1 tsp ground black pepper
1/2 tsp dried thyme
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1 1/2 tbsp vegetable oil
1 tbsp soy sauce
Juice and fine zest 1 lime
- To make jerk marinade, combine all ingredients in a small food processor/blender and blitz until a loose paste is formed. Transfer to a bowl, add prawns, toss to coat then cover and refrigerate for 2 hours to marinate.
- When ready to serve, heat tacos according to packet instructions. Wrap in a clean tea towel or foil to keep warm.
- Heat oil in a large frypan over medium heat. Add prawns in a single layer and fry for 1 mins each side or until cooked through.
- Spread Yumi’s Avocado Dip over the tacos, top with shredded red cabbage, prawns and squeeze of lime juice to serve.