Fill tortillas with punchy stir-fried prawns and a chopped tomato and coriander salad to make the speediest midweek tacos
- Black beans ½ a 400g tin, rinsed and drained
- Spring onions 5, chopped
- Plum tomatoes 2, diced
- Red chilli 1, finely chopped
- Coriander ½ a small bunch, chopped
- Olive oil 3 tsp
- Raw king prawns 300g
- Ground cumin ½ tsp
- Hot smoked paprika ¼ tsp
- Small tortillas 4, warmed or griddled
- Soured cream to serve
Put the beans, spring onions, tomatoes, chilli and coriander in a bowl with lots of seasoning and 1 tsp of olive oil. Toss together.
Heat 2 tsp of olive oil in a non-stick frying pan. Stir-fry the prawns for a minute then add the spices and cook for another 2-3 minutes or until the prawns are cooked through. Pile the bean mix onto tortillas, and top with the prawns and soured cream to serve.