Spicy jerk prawn & mango tacos

with coconut dressing

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Use Caribbean-style jerk paste to marinade shellfish, then serve in crunchy corn tacos with a textured salad and light sauce

300g raw peeled king prawns

1 1/2tbsp Jamaican jerk paste

400g can black beans, drained and rinsed

1 large mango, stoned, peeled and diced

1/2 red onion, sliced